Blueberry Cream Flatbread Recipe

Ingredients

1

                        crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

1

tablespoon butter, melted

2

teaspoons sugar

1/2

teaspoon ground cinnamon

1

container (8 oz) mascarpone cheese, softened

2

tablespoons honey

1/2

teaspoon ground cinnamon

8

fresh blueberries

Preparation

Heat oven to 425°F. Unroll pie crust on cutting board. Cut rounds or shapes from pie crust, gathering up dough scraps into ball and rolling out with rolling pin to make 8 rounds. Place rounds on ungreased cookie sheet.

Brush rounds with melted butter. In small cup, mix sugar and 1/2 teaspoon cinnamon; sprinkle on dough rounds.

Bake 10 to 12 minutes or until golden brown. Remove from cookie sheet to cooling rack.

In small bowl, stir together mascarpone cheese, 2 tablespoons honey and 1/2 teaspoon cinnamon. Place 1 teaspoon cheese mixture on each flatbread. Top each with 1 blueberry. Serve immediately.