Honey, Rosemary and Sea Salt Flatbread
Cheri Liefeld
Updated Aug 21, 2012
Salty with a hint of sweet, this flatbread works great as a side bread or appetizer!
Honey, Rosemary and Sea Salt Flatbread
- Prep Time 15 min
- Total 30 min
- Ingredients 6
- Servings 8
Ingredients
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 1/3 cup honey
- 1 tablespoon finely chopped fresh rosemary leaves
- 1 tablespoon finely chopped fresh thyme leaves
- 1 teaspoon coarse sea salt
- 1/4 teaspoon crushed red pepper flakes, if desired
Instructions
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Step1Heat oven to 425°F. Unroll pie crust on cutting board. Cut pie crust into 3x1 1/2-inch rectangles, gathering up dough scraps into ball and rolling out with rolling pin to make 8 rectangles. Place rectangles on ungreased cookie sheet.
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Step2Brush rectangles with honey. Sprinkle each with rosemary, thyme, salt and pepper flakes.
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Step3Bake 10 to 12 minutes or until golden brown. Before serving, drizzle each with a little more honey.
Nutrition
No nutrition information available for this recipe
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