Pampered Chef Recipes
Stars and Stripes Dessert Pizza
Yield: 16 servings
Ingredients
- 2 (8 ounce) packages refrigerated crescent rolls
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 lemon
- 1 pound strawberries, hulled and sliced (about 3 cups)
- 2 bananas, sliced
- 36 blueberries (about 1/3 cup)
- 1 (8 ounce) container frozen whipped topping, thawed
Instructions
- Heat oven to 350 degrees F.
- 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 Cutter.
- 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 lemon juice.
- 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.
Notes
Dessert can be assembled and refrigerated up to 4 hours before serving.
Nutrition
Per serving: Calories 250, Total Fat 14g, Saturated Fat 7mg, Cholesterol 15mg, Carbohydrate 29g, Protein 3g, Sodium 350mg, Fiber 2g
Attribution
Recipe credit: Pampered Chef