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Dessert Pizza
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| 18 ounce | sugar cookies, refrigerated slice/bake |
| 1 8-ounce package | cream cheese |
| _ cup sugar assorted fruits: strawberries, blueberries, kiwi, seedless grapes, mandarin oranges, etc. Cut par-frozen dough into ¼ -inch slices. Arrange cookie slices slightly overlapping, on 13-inch stone, press edge to seal. Bake at 375?F for 10-12 minutes or until golden brown. Cool slightly. Loosen cookie from stone then allow to finish cooling on stone. Combine cream cheese and sugar, mixing until well blended. Spread over cooled crust. Arrange fruit on cream cheese mixture. Chill CRUST VARIATIONS FOR DESSERT PIZZA Crescent roll crust | |
| 1 can | refrigerated crescent rolls. |
| Spread crescent roll dough on 13-inch baking stone and pinch seams together. Bake at 350 degrees until lightly brown. Continue with Dessert Pizza recipe. Sugar Cookie dough | |
| 1¾ cup | biscuit baking mix |
| ½ cup | sugar |
| 6 tablespoons | margarine |
| 1 | egg |
Mix baking mix and sugar. Cut margarine into this to make a crumbly mixture. Blend in egg to make a soft dough. Press the dough onto a 13-inch baking stone, covering it evenly.
Bake at 375?F for 12-15 minutes or until lightly browned. Cool slightly. Carefully loosen the cookie from the stone with a spatula or long thin knife. Then allow the cookie to cool completely. Continue with Dessert Pizza recipe.
Another recipe tried and declared "GOOD" from Carme Engel.
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