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Garden Seafood Pizza



  • 1 (8 ounce) package refrigerated crescent rolls
  • 1 1/2 cups firmly packed fresh spinach leaves, stemmed and coarsely chopped
  • 8 ounces cream cheese, softened
  • 1 green onion with top, sliced
  • 1/2 teaspoon dill weed
  • 1/8 teaspoon ground black pepper
  • 1 teaspoon lemon zest, divided
  • 1/2 teaspoon lemon juice
  • 4 ounces crabmeat, coarsely chopped (may use imitation crabmeat)
  • 1/4 cup pitted olives, coarsely chopped
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  1. Heat oven to 350 degrees F.
  2. Unroll crescent dough; separate into triangles. On 13-inch Round Baking Stone, arrange triangles in circle with points in the center and wide ends toward the outside. Using lightly floured Dough and Pizza Roller, roll out dough to 12-inch circle, pressing seams together to seal.
  3. Bake 12 to 15 minutes or until golden brown.
  4. Remove from oven. Cool completely.
  5. Using Food Chopper, chop spinach in 3 batches.
  6. In 1-quart batter bowl, combine cream cheese, 1 cup of the spinach, green onion, dill weed, pepper, 1/2 teaspoon of the lemon zest and lemon juice; mix well. Spread cream cheese mixture evenly onto crust.
  7. Using Food Chopper, coarsely chop crabmeat, olives and remaining 1/2 teaspoon lemon zest.
  8. Cut pizza using Pizza Cutter; serve with Mini-Serving Spatula.

Yield: 10 servings

Approximately 180 calories and 14 g of fat per serving

Recipe credit: Pampered Chef


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