PILLSBURY COLD PIZZA RECIPES

Name: Easy Fruit Pizza
Prep time: 20 min
Total time: 2 h 10 min
Yield: 12
Ingredients: 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough; 1 package (8 oz) cream cheese, softened; 1/3 cup sugar; 1/2 teaspoon vanilla; 2 kiwifruit, peeled, halved lengthwise and sliced; 1 cup halved or quartered fresh strawberries; 1 cup fresh or frozen blueberries; 1/2 cup apple jelly

EASY FRUIT PIZZA RECIPE - PILLSBURY.COM

Easy Fruit Pizza Recipe - Pillsbury.com image

If there's a more impressive dessert that requires so little effort, we don't know what it is! That's why we're always reaching for this recipe for fruit pizza. The time-saving secret behind this beautiful treat is a crust made from refrigerated Pillsbury™ Sugar Cookie Dough, and the wow factor comes from the rainbow of fresh fruit. Serve up slices of this Easy Fruit Pizza in the summer for a fresh, juicy dessert, or bring a little color to the colder seasons.

Provided by Pillsbury Kitchens

Total Time 2 hours 10 minutes

Prep Time 20 minutes

Yield 12

Number Of Ingredients 8

Ingredients

1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
2 kiwifruit, peeled, halved lengthwise and sliced
1 cup halved or quartered fresh strawberries
1 cup fresh or frozen blueberries
1/2 cup apple jelly

Steps:

Heat 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 to within 1/2 inch of edge. Bake 16 to 20 minutes or until golden brown. Cool completely on cooling rack, about 30 minutes.
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.

Nutrition Facts : Calories 320 , CarbohydrateContent 43 g, CholesterolContent 35 mg, FatContent 3 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 170 mg, SugarContent 28 g, TransFatContent 2 g

EASY CRESCENT VEGGIE PIZZA RECIPE - PILLSBURY.COM

Easy Crescent Veggie Pizza Recipe - Pillsbury.com image

This top-rated, much-loved easy crescent roll veggie pizza is a favorite go-to for potlucks, tailgate parties, showers, girls’ weekends—basically wherever there's a hungry crowd. Plus cold veggie pizza is a brilliant way to use up whatever veggies you have at the ready. To personalize your veggie pizza toppings, use your leftover veggies or latest garden harvest.

Provided by Pillsbury Kitchens

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Yield 32

Number Of Ingredients 9

Ingredients

2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
1/2 cup small fresh broccoli florets
1/3 cup quartered cucumber slices
1 plum (Roma) tomato, seeded, chopped
1/4 cup shredded carrot

Steps:

Heat oven to 375°F.
If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.

Nutrition Facts : Calories 90 , CarbohydrateContent 6 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 3 g, ServingSize 1 Appetizer, SodiumContent 135 mg, SugarContent 1 g, TransFatContent 1 g

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