Hot Pepper Mini Flatbreads

Spicy pepper jelly and tangy cream cheese are the perfect topping for these Hot Pepper Mini Flatbreads! - Bake or Break

A few months ago, I introduced you to the new Flatbreads mixes from Krusteaz. For those of us who are a bit wary of making homemade breads, these mixes are a great way to get some simple practice making bread dough.

We’ve enjoyed these flatbreads just as a complement to our meal or dressed up a bit as cheesy herbed breadsticks. And now we have these mini flatbreads!

Spicy pepper jelly and tangy cream cheese are the perfect topping for these Hot Pepper Mini Flatbreads! - Bake or Break

I was inspired to make these by one of my favorite things – pepper jelly! When I lived in the South, pepper jelly was easily found. It can be a bit tougher to find here in New York, but I usually find it whenever I have a craving.

The combination of spicy pepper jelly and cream cheese is a long-time favorite. There’s just something about that tangy cream cheese and the spicy peppers that’s irresistible! And it’s a perfect topping for these simple little flatbreads flavored with a bit of black pepper. Be warned that these are addicting! Luckily, they’re super quick to make so you can easily make more!

Hot Pepper Mini Flatbreads

Yield: 30 mini flatbreads

Prep Time: 15 minutes

Cook Time: 9 minutes

Ingredients:

  • 1 package Krusteaz Whole Wheat Flatbread Mix
  • 1 cup + 2 tablespoons very warm water (115° – 125°)
  • 1/4 cup olive oil
  • freshly ground black pepper, to taste
  • about 1/2 cup cream cheese, softened
  • about 1/3 cup hot pepper jelly

Directions:

  1. Preheat oven to 475°. Lightly grease baking sheets or line with parchment paper.
  2. Stir together the flatbread mix and the enclosed yeast. Add warm water and olive oil, and stir until the dough forms a ball. Cover dough and allow it to rest for 10 minutes.
  3. Using about a tablespoonful of dough at a time, pat out dough with floured hands to about 1/8- or 1/4-inch thick and form into rounded rectangles. Place on prepared pans. Sprinkle the tops with black pepper. Bake 7 to 9 minutes, or until the edges are golden brown.
  4. Spread a heaping teaspoonful of softened cream cheese on top of each flatbread. Top with about 1/2 teaspoon pepper jelly.

Disclosure: I have been chosen by Krusteaz to be a paid brand ambassador. All opinions written are my own. This recipe also appears at Krusteaz.com