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Triple-Cheese Flatbread

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Triple-Cheese Flatbread
  • Prep 10 min
  • Total 35 min
  • Ingredients 8
  • Servings 16
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Enjoy this flavorful flatbread made with three types of cheese that’s baked in the oven.
Updated Nov 24, 2010

Ingredients

  • 2 cups baking mix
  • 1/2 cup hot water
  • 2 tablespoons butter or margarine, melted
  • 1/4 cup shredded Cheddar cheese (1 oz)
  • 1/4 cup shredded Monterey Jack cheese (1 oz)
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning, if desired

Steps

  • 1
    Heat oven to 450°F. In medium bowl, stir baking mix and water until stiff dough forms. Let stand 10 minutes. Place dough on surface sprinkled with baking mix; gently roll in baking mix to coat. Shape into a ball; knead 60 times.
  • 2
    On ungreased cookie sheet, pat or roll dough into 12-inch square. Brush butter over dough. In small bowl, mix remaining ingredients; sprinkle over dough.
  • 3
    Bake 10 to 12 minutes or until edges are golden brown. Serve warm.

Tips from the Pillsbury Kitchens

  • tip 1
    For additional color in this flavorful flatbread, mix 2 teaspoons parsley flakes with the cheese mixture.
  • tip 2
    Instead of Parmesan cheese, use the shredded three-cheese blend of Parmesan, Romano and Asiago cheeses.
  • tip 3
    To make dough easier to pat onto the cookie sheet, dip fingers into baking mix.

Nutrition Information

90 Calories, 5g Total Fat, 3g Protein, 10g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
90
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
2 1/2g
12%
Trans Fat
1/2g
Cholesterol
10mg
3%
Sodium
240mg
10%
Potassium
20mg
1%
Total Carbohydrate
10g
3%
Dietary Fiber
0g
0%
Sugars
0g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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