Individual Tiramisu Flatbreads
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
- 1 Heat oven to 375°F.
- 2 Unroll dough onto work surface; press into 14×12-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.
Photo & Recipe credit> Betty Crocker
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