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

Prep Time: 15 minutes

Cook Time: 9 minutes

Yield: 30 mini flatbreads

Hot Pepper Mini Flatbreads

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

Instructions

Preheat oven to 475°. Lightly grease baking sheets or line with parchment paper.

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.

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.

Spread a heaping teaspoonful of softened cream cheese on top of each flatbread. Top with about 1/2 teaspoon pepper jelly.

http://www.bakeorbreak.com/2015/04/hot-pepper-mini-flatbreads/

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