Southwestern Flatbread

Refrigerated dough makes creating flavorful flatbread a breeze! MORE+ LESS-

By Pillsbury Kitchens

April 18, 2005

Bake-Off® Contest 40, 2002

Mary Lee

Naples, Florida

Ingredients

teaspoons olive oil

(11-oz.) can Pillsbury™ Refrigerated Crusty French Loaf

1/2

cup roasted salted shelled sunflower seeds

teaspoon Mexican chili powder

1/2

to 1 teaspoon coarse salt

Hide Images

1

Heat oven to 375°F. Brush large cookie sheet with 1 teaspoon of the oil. Unroll dough onto oiled cookie sheet. With rolling pin, roll out to form 17x14-inch rectangle. Drizzle dough with remaining 1 teaspoon oil; brush to spread.
2

In small bowl, combine sunflower seeds and chili powder; mix well. Sprinkle over dough. Firmly roll rolling pin over dough, pressing in seeds. (Break any air bubbles that form.) Sprinkle dough with salt.
3

Bake at 375°F. for 12 to 16 minutes or until golden brown. Remove from cookie sheet; place on wire rack. Cool 10 minutes. Tear or cut into pieces.