Individual Apricot and Cream Flatbreads

  • Prep 15 min
  • Total 40 min
  • Ingredients 4
  • Servings 12


can Pillsbury™ refrigerated artisan pizza crust with whole grain*
cup apricot jam or preserves
cup whipped cream
cup hulled pumpkin seeds (pepitas)


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  • 1
    Heat oven to 375°F.
  • 2
    Unroll dough onto work surface; press into 14x12-inch rectangle. Using 3 1/2-inch round cutter, cut dough into 12 rounds. Place dough rounds on ungreased cookie sheet.
  • 3
    Bake 8 to 10 minutes or until edges are golden brown and top is dry to the touch. Remove from cookie sheet to cooling rack. Cool 10 to 15 minutes.
  • 4
    Spoon about 1 teaspoon apricot jam onto each round; spread to cover. Top each with whipped cream and pumpkin seeds.



Expert Tips

*All breads made with at least 8 grams whole grain. At least 48 grams whole grain recommended daily.

Substitute another favorite jam for the apricot jam.

Substitute nuts, such as walnuts or shelled pistachios, for the pumpkin seeds.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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