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Individual Tiramisu Flatbreads

Bloggers Adam and Joanne Gallagher from Inspired Taste make individual flatbreads topped with a tiramisu cream.

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  • Prep Time 20 min
  • Total Time 35 min
  • Servings 12

1
can Pillsbury™ refrigerated artisan pizza crust with whole grain*
4
oz (half of 8-oz package) cream cheese, softened
1
tablespoon butter
1/2
teaspoon rum extract
2
tablespoons brewed coffee
3/4
cup powdered sugar
3/4
cup whipped cream
1
tablespoon unsweetened baking cocoa
1
tablespoon coffee grounds

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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 Meanwhile, in small bowl, beat cream cheese, butter, rum extract and brewed coffee with electric blender on medium speed until smooth. Gradually beat in powdered sugar until light and fluffy.
  • 5 Spoon about 1 tablespoon cream cheese mixture onto each flatbread; spread to cover. Top each with whipped cream; sprinkle with cocoa and coffee grounds.

EXPERT TIPS

Expert Tips

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

Substitute 1 tablespoon of dark rum for the rum extract.

For an alternate garnish, add chopped chocolate-covered coffee beans to the top of each flatbread.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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