Unroll 1 package of crescent roll dough; do not separate. Arrange longest
sides of dough across width of Rectangle Stone. Repeat with remaining package
of dough. Sprinkle with flour using Flour/Sugar Shaker. Using Baker's Roller,
roll dough to seal seams. Trim edges 1/2 inch from edge of stone with Pizza
Bake for 12 to 15 minutes or until light golden brown. Remove to Stackable
Cooling Rack; cool completely.
In Classic Batter Bowl, combine cream cheese and powdered sugar using Classic
Scraper. Zest lemon using Lemon Zester/Scorer to measure 1 teaspoon zest. Juice
lemon using Juicer to measure 1 teaspoon juice. Add zest and juice to cream
cheese mixture; mix until smooth. Spread cream cheese mixture evenly over crust
using Large Spreader.
Hull strawberries using Cook's Corer. Slice strawberries and bananas with
Egg Slicer Plus. Using Pastry Brush, brush banana slices lightly with additional
To assemble pizza, attach closed star tip to Easy Accent 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 rectangles using Pizza Cutter; serve using Mini-Serving Spatula.
Yield: 16 servings
Cook's Tip: Dessert can be assembled and refrigerated up to 4 hours before serving.
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