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Saucy Seafood Pizza

RG

Ingredients

  • 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

Instructions

  1. Heat oven to 350 degrees F.
  2. 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.
  3. Bake for 12 to 15 minutes or until golden brown. Remove from oven; cool completely.
  4. 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.
  5. Cut into wedges to serve.

Yield: 10 servings

Recipe credit: Pampered Chef




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