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Dessert: Stars & Stripes Pizza




Source of Recipe


Rini


List of Ingredients




packages (8 ounces each) refrigerated crescent rolls

1 package (8 ounces) cream cheese, softened

1 cup powdered sugar

1 lemon

1 pound strawberries, hulled and sliced (about 3 cups)

2 bananas, sliced

36 blueberries (about 1/3 cup)

1 container (8 ounces) frozen whipped topping, thawed



Recipe



Cook's Tip: Dessert can be assembled and refrigerated up to 4 hours before serving.

1. Preheat oven to 350°F. Unroll 1 package of crescent roll dough; do not separate. Arrange longest sides of dough across width of a rectangle stone. Repeat with remaining package of dough. Sprinkle with flour. Using a baker's roll, roll dough to seal seams. Trim edges 1/2 inch from edge of stone with a pizza cutter. Bake 12-15 minutes or until light golden brown. Remove to cooling rack; cool completely.

2. In a bowl, combine cream cheese and powdered sugar. Zest lemon to measure 1 teaspoon zest. Juice lemon to measure 1 teaspoon juice. Add zest and juice to cream cheese mixture; mix until smooth. Spread cream cheese mixture evenly over crust.

3. Hull strawberries. Slice strawberries and bananas with an egg slicer. Brush banana slices lightly with additional lemon juice.

4. To assemble pizza, attach closed star tip to a decorator; fill with whipped topping. Pipe stars to create a 5-inch square in upper left corner; place blueberries in even rows between stars. Attach open star tip to decorator. To make stripes, alternate 5 rows of strawberry slices with 4 rows of whipped topping. Arrange banana slices over whipped topping. Refrigerate 30 minutes. Cut into rectangle; serve.

Yield: 16 servings

Nutrients per serving: Calories 250,

Total Fat 14 g, Saturated Fat 7 mg,

Cholesterol 15 mg, Carbohydrate 29 g,

Protein 3 g, Sodium 350 mg, Fiber 2 g