Easy Fruit Pizza Recipe - Pillsbury.com


*       Prep 20 min
*       Total2 hr 10 min
*       Ingredients8
*       Servings12

A treat for your eyes, this colorful fresh-fruit pizza is made on a tasty
Pillsbury® refrigerated sugar cookie crust. It tastes as good as it looks…



Ingredients

1 roll,  (16.5 oz) Pillsbury™ refrigerated sugar cookies Save $

1package,  (8 oz) cream cheese, softened Save $

1/3cup sugar Save $

1/2teaspoon vanilla Save $

2 kiwifruit, peeled, halved lengthwise and sliced

1cup halved or quartered fresh strawberries

1cup fresh or frozen blueberries

1/2cup apple jelly Save $

Steps

Steps:

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·  1. PreHeat oven to 350°F. Spray 12-inch pizza pan with cooking spray.
Break up cookie dough in pan; press dough evenly in bottom of pan. Bake 12
to 16 minutes or until golden brown. (Center will be soft, but will set
during cooling.) Cool completely, about 30 minutes.

·  2. In small bowl, beat cream cheese, sugar and vanilla with electric
mixer on medium speed until fluffy. Spread mixture over cooled crust.
Arrange fruit over cream cheese. Stir jelly until smooth; spoon or brush
over fruit. Refrigerate until chilled, at least 1 hour. To serve, cut into
wedges or squares. Cover and refrigerate any remaining pizza.

TipsFbest results, keep the cookie dough very cold until you're ready to use
it.

*       To decrease the amount of fat in this recipe, use light cream cheese
instead of regular.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories

320

Calories from Fat

130

% Daily Value

Total Fat

15g

23%

Saturated Fat

6g

31%

Trans Fat

2g



Cholesterol

35mg

11%

Sodium

170mg

7%

Potassium

100mg

3%

Total Carbohydrate

43g

14%

Dietary Fiber

1g

4%

Sugars

28g



Protein

3g



% Daily Value*:

Vitamin A

6%

6%

Vitamin C

35%

35%

Calcium

2%

2%

Iron

6%

6%

Exchanges:

1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0
Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choice

3

*Percent Daily Values are based on a 2,000 calorie diet.







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