CAN YOU BUY FLATBREAD AT THE STORE RECIPES

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QUICK AND EASY HERB FLATBREAD RECIPE - PILLSBURY.COM



Quick and Easy Herb Flatbread Recipe - Pillsbury.com image

Making flatbread is a snap when you use refrigerated pizza crust!

Provided by Pillsbury Kitchens

Total Time 25 minutes

Prep Time 10 minutes

Yield 9

Number Of Ingredients 8

1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1 tablespoon olive or vegetable oil
1/2 to 1 teaspoon dried basil leaves
1/2 to 1 teaspoon dried rosemary leaves, crushed
1/2 teaspoon minced garlic
1/8 teaspoon salt
1 small tomato
1 oz. (1/4 cup) shredded fresh Parmesan cheese

Steps:

  • Heat oven to 425°F. Spray cookie sheet with nonstick cooking spray. Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough with hands to form 12x8-inch rectangle.
  • In small bowl, combine oil, basil, rosemary and garlic; mix well. Brush over dough; sprinkle with salt.
  • Chop tomato; place in shallow bowl. With back of spoon, crush tomato. Spread tomato over dough.
  • Bake at 425°F. for 5 to 9 minutes or until edges are light golden brown.
  • Remove from oven. Sprinkle with cheese. Return to oven; bake an additional 2 to 3 minutes or until cheese is melted and edges are golden brown. Cut into squares. Serve warm.

Nutrition Facts : Calories 100 , CarbohydrateContent 15 g, CholesterolContent 2 mg, FatContent 1/2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 1 g, ServingSize 1/9 of Recipe, SodiumContent 290 mg, SugarContent 2 g

QUICK AND EASY HERB FLATBREAD RECIPE - PILLSBURY.COM



Quick and Easy Herb Flatbread Recipe - Pillsbury.com image

Making flatbread is a snap when you use refrigerated pizza crust!

Provided by Pillsbury Kitchens

Total Time 25 minutes

Prep Time 10 minutes

Yield 9

Number Of Ingredients 8

1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1 tablespoon olive or vegetable oil
1/2 to 1 teaspoon dried basil leaves
1/2 to 1 teaspoon dried rosemary leaves, crushed
1/2 teaspoon minced garlic
1/8 teaspoon salt
1 small tomato
1 oz. (1/4 cup) shredded fresh Parmesan cheese

Steps:

  • Heat oven to 425°F. Spray cookie sheet with nonstick cooking spray. Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough with hands to form 12x8-inch rectangle.
  • In small bowl, combine oil, basil, rosemary and garlic; mix well. Brush over dough; sprinkle with salt.
  • Chop tomato; place in shallow bowl. With back of spoon, crush tomato. Spread tomato over dough.
  • Bake at 425°F. for 5 to 9 minutes or until edges are light golden brown.
  • Remove from oven. Sprinkle with cheese. Return to oven; bake an additional 2 to 3 minutes or until cheese is melted and edges are golden brown. Cut into squares. Serve warm.

Nutrition Facts : Calories 100 , CarbohydrateContent 15 g, CholesterolContent 2 mg, FatContent 1/2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 1 g, ServingSize 1/9 of Recipe, SodiumContent 290 mg, SugarContent 2 g

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