Stars and Stripes Dessert Pizza
Ingredients:
2 (8-ounce) packages refrigerated crescent rolls
1 (8-ounce) package cream cheese, softened
1 cup confectioners' sugar
1 teaspoon lemon zest (colored portion of the peel)
Juice of 1 lemon, divided
2 bananas
1 (8-ounce) container frozen whipped topping, thawed
36 blueberries (about 1/3 cup)
1 pound strawberries, hulled and sliced (about 3 cups)
Directions:
Preheat oven to 350-degrees.
Unroll 1 package of crescent roll dough; do not separate. Arrange longest sides of dough across width of a 12x15-inch rectangular baking stone or 10x15-inch jelly roll pan. Repeat with remaining package of dough. Pat dough with lightly floured fingers to seal seams; trim excess dough.
Bake 12 to 15 minutes or until light golden brown. Remove from oven and place on wire rack to cool completely.
In a large bowl of an electric mixer, combine cream cheese, confectioners' sugar, lemon zest and 1 teaspoon lemon juice. Mix on medium speed until smooth, about 1 minute. Spread mixture evenly on cooled crust.
Slice bananas, sprinkle with remaining lemon juice, gently toss to coat and set aside.
To assemble pizza: Using a large pastry bag fitted with a large, open star tip, pipe whipped topping into rows of stars in the upper left corner of the crust to create a 5-inch square; place blueberries in even rows between the stars. To make stripes, alternate 5 rows of strawberry slices with 4 rows of whipped topping. Arrange banana slices over whipped topping rows. Refrigerate for 30 minutes before slicing with a pizza cutter.
Nutrition information per cupcake:
Calories: 254
Fat: 14g
Saturated fat: 7g
Cholesterol: 16mg
Sodium: 265mg
Carbohydrate: 28g
Protein: 3g
Fiber: 1g
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