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Peanut Butter and Jelly Sugar Cookie Piz




Source of Recipe


Richard Lee Holbert


List of Ingredients




Peanut Butter and Jelly Sugar Cookie Pizza


1 roll refrigerated Pillsbury Sugar Cookie Dough
1 cup peanut butter
1 cup powdered sugar
1/2 cup butter, softened
2-3 Tbls milk
1/4 cup jelly (any kind)


Recipe




Preheat oven to 350 degrees.

Sugar Cookie Crust

Roll out the sugar cookie dough on a lightly floured piece of parchment paper.

Flour the dough as needed to keep it from sticking to the rolling pin.

Pull out a 12 inch pizza pan.

Fold the parchment paper up and over the edge of the crust and gently press down to create a nice clean edge.

The dough should be roughly 10-11 inches in diameter so there is plenty of room for the cookie to expand while baking.

Bake for 8-12 minutes keeping a close eye on it after 8 minutes.

If the dough starts to poof up too much just shake the pizza pan or poke a hole in it with a fork and let it continue baking until just barely golden on the edges.

Remove from oven and let cool.

Peanut Butter Frosting

Cream butter and peanut butter together.

Add in powdered sugar 1/3 cup at a time followed by 1 tablespoon of milk.

Repeat until frosting has reached desired consistency.

You can add more or less milk depending on how thick you want it.

Spread the frosting on the cooled crust.

Heat jelly in microwave on medium heat for 30 seconds or until nice and loose.

Transfer to a squeeze bottle and squeeze out jelly circles onto pizza.

Run a knife through the jelly and frosting starting from the outside of the pizza and going to the center.

Slice and serve!