Sesame Flatbread
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Sesame Flatbread

Sesame Flatbread

Flatbread made from frozen biscuits and topped with both sesame seeds and black sesame seeds bakes in a cast-iron skillet.

Servings: 12 servings (1 serving = 1 flatbread)
INGREDIENT
WEIGHT
MEASURE
Pillsbury™ Whole Grain-Rich Frozen Dough Biscuit, 2.51 oz (32267)
2.50 oz
1 each
Sesame seeds
1/4 tsp
Black sesame seeds
1/4 tsp
Pan spray, as needed
  1. Thaw biscuit dough puck under refrigeration.
  2. Preheat cast iron skillet (or other high heat proof baking pan).
  3. Spray two pieces of parchment paper with pan spray; place thawed biscuit puck between sprayed sides.
  4. Roll biscuit to 1/4-inch thickness using a rolling pin or tortilla press.
  5. Remove top piece of paper; sprinkle 1/4 tsp of each type of sesame seed and gently push into dough.
  6. Place the biscuit flatbread onto the preheated cast iron skillet (or other high heat proof baking pan).
  7. Bake as directed below; serve immediately or let flatbread cool completely and store in airtight container.
BAKE:
TEMP
TIME
Convection Oven*
400°F
2-3 minutes
Wood Fire Pizza Oven*
500°F
1-2 minutes
*Approx. minutes to bake per side. Reminder, place dough on preheated cast iron pan or other high heat proof baking pan.

  • Tip: Bake flatbreads in advance and refresh before serving.
  • Check out our delicious Sesame Flatbread recipe. Tried and tested by our expert Culinary team here at General Mills Convenience and Foodservice.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 flatbread
Calories
220
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
340mg
14%
Total Carbohydrate
28g
9%
Dietary Fiber
2g
9%
Sugars
3g
Protein
5g
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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