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chef_leeanne
Silver Member
- 437
chef_leeanne
Silver Member
- 437
Not PC but it works!
I know of a fruit pizza recipe that is printed on the Pillsbury Sugar Cookie Dough package, using the dough as the crust. It is not a PC recipe, but you can use all the PC tools to make it~ I think it includes strawberries, kiwi,and some other stuff. The stone bakes, use egg slicer for fruits, corer, etc...you get the picture!!
I know of a fruit pizza recipe that is printed on the Pillsbury Sugar Cookie Dough package, using the dough as the crust. It is not a PC recipe, but you can use all the PC tools to make it~ I think it includes strawberries, kiwi,and some other stuff. The stone bakes, use egg slicer for fruits, corer, etc...you get the picture!!
- 707
I have a few fruited pizza recipes at home. I'll try to remember to post it. In the meantime, here are some in the cookbooks.
*Dessert Pizza The Pampered Chef Classics page 46
*Taffy Apple Pizza
Ingredients:
1 package (18 ounces) refrigerated sugar cookie dough
1 package (8 ounces) cream cheese, softened
1/2 cup packed brown sugar
1/4 cup creamy peanut butter
1/2 teaspoon vanilla
2 medium Granny Smith apples
1/4 cup caramel ice cream topping
1/2 cup peanuts, chopped
Directions:
1. Preheat oven to 350°F. Shape cookie dough into a ball and place in center of Large Round Stone; flatten slightly. Using lightly floured Baker's Roller™, roll out dough to a 14-inch circle, about 1/4 inch thick. Bake 16-18 minutes or until light golden brown. Remove from oven; cool 10 minutes. Carefully loosen cookie from baking stone using Serrated Bread Knife; cool completely on baking stone.
2. Combine cream cheese, brown sugar, peanut butter and vanilla in Small Batter Bowl; mix well. Spread cream cheese mixture evenly over cookie.
3. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut apple slices in half and arrange evenly over cream cheese mixture.
4. Microwave ice cream topping on HIGH 30-45 seconds or until warm; drizzle evenly over apples. Chop peanuts using Food Chopper; sprinkle over apples. Cut into wedges.
Yield: 16 servings
Nutrients per serving: Calories 300, Total Fat 17 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 36 g, Protein 5 g, Sodium 270 mg, Fiber 1 g
©The Pampered Chef, Ltd. 2003
*Paradise Dessert Pizza
Ingredients:
1 package (18 ounces) refrigerated sugar cookie dough
1 container (8 ounces) vanilla, strawberry or banana low-fat yogurt
1 can (8 ounces) crushed pineapple in juice, well drained
1/4 cup flaked coconut (optional)
2 kiwis, peeled and sliced
1/2 cup red grapes, cut in half
1 can (11 ounces) mandarin orange segments, well drained
2 tablespoons whole, unblanched almonds, chopped
Directions:
1. Preheat oven to 350°F. Form dough into a ball and place in center of Classic Round Stone. Roll dough into a 12-inch circle, about 1/4-inch thick. Bake 16-18 minutes or until light golden brown. Cool 10 minutes. Carefully loosen cookie from Baking Stone; cool completely.
2. Combine yogurt, pineapple and coconut; spread mixture evenly over top of cookie. Slice kiwis and cut grapes in half using Paring Knife. Arrange mandarin oranges, kiwi slices and grapes in a circle over yogurt mixture.
3. Chop almonds with Food Chopper; sprinkle over fruit. Slice and serve.
Yield: 16 servings
Nutrients per serving: Calories 160, Total Fat 6 g, Saturated Fat 1.5 g, Cholesterol less than 5 mg, Carbohydrate 26 g, Protein 2 g, Sodium 135 mg, Fiber less than 1 g
©The Pampered Chef, Ltd. 2003
*Giant Pizza Cookie
Ingredients:
1 cup all-purpose flour
3/4 cup quick or old-fashioned oats
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter or margarine, room temperature
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla
1 cup semi-sweet chocolate morsels
1 cup prepared milk chocolate frosting
Red fruit snack rolls, gumdrops, candy-coated chocolate pieces and grated white chocolate
Directions:
1. Preheat oven to 350°F. In Small Batter Bowl, combine flour, oats, baking soda and salt; mix well and set aside. In Classic Batter Bowl, beat butter and brown sugar until well blended and creamy. Add egg and vanilla; beat well. Add flour mixture to butter mixture; mix well. Stir in chocolate morsels.
2. Shape dough into a ball and place in center of Classic Round Stone. Pat dough into an 11-inch circle, about 1/4 inch thick. Bake 14-16 minutes or until light golden brown. Remove from oven to cooling rack; cool 10 minutes. Gently loosen edge of cookie from baking stone using Lift & Serve™ . Cool completely.
3. Using Lift & Serve, transfer cookie to serving platter. Spread cookie with frosting. Cut circles from fruit rolls to resemble pepperoni. Cut gumdrops into pieces for pizza toppings. Sprinkle fruit roll circles, gumdrops and chocolate pieces on top of pizza; top with grated white chocolate. Cut cookie into wedges.
Yield: 12 servings
Nutrients per serving: Calories 380, Total Fat 18 g, Saturated Fat 10 g, Cholesterol 40 mg, Carbohydrate 52 g, Protein 4 g, Sodium 240 mg, Fiber 2 g
©The Pampered Chef, Ltd. 2003
*Dessert Pizza The Pampered Chef Classics page 46
*Taffy Apple Pizza
Ingredients:
1 package (18 ounces) refrigerated sugar cookie dough
1 package (8 ounces) cream cheese, softened
1/2 cup packed brown sugar
1/4 cup creamy peanut butter
1/2 teaspoon vanilla
2 medium Granny Smith apples
1/4 cup caramel ice cream topping
1/2 cup peanuts, chopped
Directions:
1. Preheat oven to 350°F. Shape cookie dough into a ball and place in center of Large Round Stone; flatten slightly. Using lightly floured Baker's Roller™, roll out dough to a 14-inch circle, about 1/4 inch thick. Bake 16-18 minutes or until light golden brown. Remove from oven; cool 10 minutes. Carefully loosen cookie from baking stone using Serrated Bread Knife; cool completely on baking stone.
2. Combine cream cheese, brown sugar, peanut butter and vanilla in Small Batter Bowl; mix well. Spread cream cheese mixture evenly over cookie.
3. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut apple slices in half and arrange evenly over cream cheese mixture.
4. Microwave ice cream topping on HIGH 30-45 seconds or until warm; drizzle evenly over apples. Chop peanuts using Food Chopper; sprinkle over apples. Cut into wedges.
Yield: 16 servings
Nutrients per serving: Calories 300, Total Fat 17 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 36 g, Protein 5 g, Sodium 270 mg, Fiber 1 g
©The Pampered Chef, Ltd. 2003
*Paradise Dessert Pizza
Ingredients:
1 package (18 ounces) refrigerated sugar cookie dough
1 container (8 ounces) vanilla, strawberry or banana low-fat yogurt
1 can (8 ounces) crushed pineapple in juice, well drained
1/4 cup flaked coconut (optional)
2 kiwis, peeled and sliced
1/2 cup red grapes, cut in half
1 can (11 ounces) mandarin orange segments, well drained
2 tablespoons whole, unblanched almonds, chopped
Directions:
1. Preheat oven to 350°F. Form dough into a ball and place in center of Classic Round Stone. Roll dough into a 12-inch circle, about 1/4-inch thick. Bake 16-18 minutes or until light golden brown. Cool 10 minutes. Carefully loosen cookie from Baking Stone; cool completely.
2. Combine yogurt, pineapple and coconut; spread mixture evenly over top of cookie. Slice kiwis and cut grapes in half using Paring Knife. Arrange mandarin oranges, kiwi slices and grapes in a circle over yogurt mixture.
3. Chop almonds with Food Chopper; sprinkle over fruit. Slice and serve.
Yield: 16 servings
Nutrients per serving: Calories 160, Total Fat 6 g, Saturated Fat 1.5 g, Cholesterol less than 5 mg, Carbohydrate 26 g, Protein 2 g, Sodium 135 mg, Fiber less than 1 g
©The Pampered Chef, Ltd. 2003
*Giant Pizza Cookie
Ingredients:
1 cup all-purpose flour
3/4 cup quick or old-fashioned oats
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter or margarine, room temperature
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla
1 cup semi-sweet chocolate morsels
1 cup prepared milk chocolate frosting
Red fruit snack rolls, gumdrops, candy-coated chocolate pieces and grated white chocolate
Directions:
1. Preheat oven to 350°F. In Small Batter Bowl, combine flour, oats, baking soda and salt; mix well and set aside. In Classic Batter Bowl, beat butter and brown sugar until well blended and creamy. Add egg and vanilla; beat well. Add flour mixture to butter mixture; mix well. Stir in chocolate morsels.
2. Shape dough into a ball and place in center of Classic Round Stone. Pat dough into an 11-inch circle, about 1/4 inch thick. Bake 14-16 minutes or until light golden brown. Remove from oven to cooling rack; cool 10 minutes. Gently loosen edge of cookie from baking stone using Lift & Serve™ . Cool completely.
3. Using Lift & Serve, transfer cookie to serving platter. Spread cookie with frosting. Cut circles from fruit rolls to resemble pepperoni. Cut gumdrops into pieces for pizza toppings. Sprinkle fruit roll circles, gumdrops and chocolate pieces on top of pizza; top with grated white chocolate. Cut cookie into wedges.
Yield: 12 servings
Nutrients per serving: Calories 380, Total Fat 18 g, Saturated Fat 10 g, Cholesterol 40 mg, Carbohydrate 52 g, Protein 4 g, Sodium 240 mg, Fiber 2 g
©The Pampered Chef, Ltd. 2003
- 420
kjkjsj said:No, I haven't, but it sure sounds good! I think I'll recommend it to an upcoming host! Yum! Thanks for the recipe!
Does anyone have a recipe for a fruit pizza? I thought it would be a nice summer treat
Ginger posted the recipes for a few cookie pizzas above, but I had to share with you that I've done the pizza cookie at a show and it was a HUGE hit
...it even brought the husbands in the room to check out what was smelling so good!! I highly reccommend it! I told the guests how much they can save making their own pizza cookie verses buying one at the mall for close to $20. You can customize your cookie any way you'd like too! That's where you can mention the easy accent decorator and the egg slicer plus for the strawberries, bananas and/or kiwi. You'll get alot of requests for it when you bring it to picnics and gatherings! ~Erica
- 707
Dessert Pizza recipe
Here's one from The Pampered Chef Favorites (1992)
1 can (8 oz) refrigerated crescent rolls
1 pkg (8oz) cream cheese, softened
1/3 cup sugar
assorted fruits: strawberries, blueberries, kiwi, seedless grapes, mandarin oranges, etc.
Preheat oven to 350deg. Spread crescent roll dough on 13in Baking Stone and pinch seams together. Bake for 10-15 minutes until brown. Remove from oven and let cool completely. Combine cream cheese and sugar, mixing until blended. Spread over cooled crust. Arrange fruit on cream cheese mixture. Chill. Cut into wedges or squares.
Yield: 8-10 servings
Here's one from The Pampered Chef Favorites (1992)
1 can (8 oz) refrigerated crescent rolls
1 pkg (8oz) cream cheese, softened
1/3 cup sugar
assorted fruits: strawberries, blueberries, kiwi, seedless grapes, mandarin oranges, etc.
Preheat oven to 350deg. Spread crescent roll dough on 13in Baking Stone and pinch seams together. Bake for 10-15 minutes until brown. Remove from oven and let cool completely. Combine cream cheese and sugar, mixing until blended. Spread over cooled crust. Arrange fruit on cream cheese mixture. Chill. Cut into wedges or squares.
Yield: 8-10 servings
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