Individual Tiramisu Flatbread

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