Friday, May 22, 2009

Southwest Salsa Pizza

One of my favorite summer recipes is one that comes from Pampered Chef...I totally forgot about this one until I came across it!

package (8 ounces) refrigerated crescent rolls
package (8 ounces) cream cheese, softened
garlic clove, pressed
cup snipped fresh cilantro or parsley, divided
plum tomatoes, seeded and diced
cup chopped green bell pepper
tablespoons chopped red onion
Salt and ground black pepper to taste
ripe avocado, peeled, seeded and sliced
Preheat oven to 350°F. Unroll crescent dough and divide into 8 triangles. On Large Round Stone, arrange triangles in a circle with points in the center and wide ends toward the outside. Roll out dough to a 12-inch circle, pressing seams together to seal. Bake 12-15 minutes or until light golden brown. Remove from oven; cool completely.
Place cream cheese, garlic pressed with Garlic Press and 2 tablespoons of the cilantro in bowl; mix well. Spread cream cheese mixture evenly over top of crust.
Seed and dice tomatoes using Chef's Knife. Chop bell pepper and red onion using Food Chopper. Combine tomatoes, bell pepper and onion in Classic Batter Bowl. Stir in remaining cilantro; season to taste with salt and black pepper. Spoon salsa over cream cheese mixture. Peel and slice avocado; arrange over top of pizza.
Yield: 10 servings Nutrients per serving: Calories 200, Total Fat 16 g, Saturated Fat 7 g, Cholesterol 25 mg, Carbohydrate 12 g, Protein 4 g, Sodium 320 mg, Fiber 1 g

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