Saucy Seafood Pizza

Source: The Pampered Chef

Yield: 10 servings

1 (8 ounce) package refrigerated crescent rolls
8 ounces cream cheese, softened
1 teaspoon dill weed
1 teaspoon grated lemon rind
1/2 cup cocktail sauce
1/2 medium cucumber, seeded and chopped
1/4 cup green bell pepper
4 ounces flaked or leg style imitation crabmeat, coarsely chopped
1 tablespoon minced fresh parsley
Lemon slices; for garnish

Heat oven to 350 degrees F.

Unroll crescent dough; separate into triangles. Arrange triangles in circle on greased 14 inch pizza pan, with points toward the center and wide ends toward the outside. Pat out dough to 12-inch circle with fingers, pressing seams together to seal. Bake 12 to 15 minutes or until golden brown. Remove from oven; cool completely.

In medium bowl, combine cream cheese, dill weed and peel; spread mixture evenly onto crust. Top with cocktail sauce. Sprinkle with cucumber, bell pepper, crabmeat and parsley. Garnish with lemon slices, if desired. Cut into wedges to serve.