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    Crazy Cookie Tortilla Pizzas


    Source of Recipe


    VeryBestBaking.com

    List of Ingredients




    Nonstick cooking spray
    2/3 cup whipped cream cheese, divided
    5 (8 inch) flour tortillas
    1 1/4 teaspoons granulated sugar
    1/8 teaspoon ground cinnamon
    1 pkg. (18 oz.) NESTLÉ TOLL HOUSE Refrigerated Chocolate Chip Cookie Bar Dough
    1 1/3 cups (2 to 3 medium) peeled, chopped banana, divided
    1/3 cup sweetened dried cranberries, divided
    5 teaspoons chopped dry-roasted peanuts, divided
    1/3 cup NESTLÉ TOLL HOUSE Premier White Morsels
    2 tablespoons creamy peanut butter

    Recipe



    PREHEAT oven to 350° F. Spray three baking sheets with nonstick cooking spray.

    SPREAD 2 tablespoons cream cheese to edge of tortilla. Combine sugar and cinnamon in small bowl. Sprinkle 1/4 teaspoon of mixture over cream cheese. Cut four cookie dough squares into quarters, for a total of 16 pieces. Arrange dough pieces 1 inch apart over top of tortilla, leaving a 1-inch border around edge. Sprinkle with 1/3 cup banana, 1 tablespoon cranberries and 1 teaspoon peanuts. Repeat with remaining ingredients. Arrange two tortillas diagonally on a baking sheet.

    BAKE for 20 to 25 minutes or until edges begin to brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

    PLACE morsels and peanut butter in small, heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 30 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over pizzas. Cool completely. Cut pizzas into wedges using pizza cutter or sharp knife.

 

 

 

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