Save the turkeys…let them eat PIZZA!!
(We order in entre pizzas but dessert is all homemade served in pizza boxes.)
Easy Fruit Pizza
Ingredients
• 1 roll (16.5 oz) refrigerated sugar cookies
• 1 package (8 oz) cream cheese, softened
• 1/3 cup sugar
• 1/2 teaspoon vanilla
• 2 kiwifruit, peeled and sliced
• 1 cup fresh raspberries
• 1 cup fresh blueberries
• Slivered almonds, optional
Instructions
Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. (To make a 10-inch pizza I
used a springform pan.) In pan, break up cookie dough; press dough evenly in bottom of pan to
form crust. Bake 16 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until
fluffy. Spread mixture over cooled crust. Arrange fruit over cream cheese. Sprinkle almonds
over fruit. Refrigerate until chilled, at least 1 hour. To serve, cut into wedges or squares. Cover
and refrigerate any remaining pizza.
For best results, keep the cookie dough very cold until you’re ready to use it.
Almond Toffee Pizza
Ingredients
• 1/2 cup graham cracker crumbs
• 1 1/2 cup rolled oats regular
• 1/2 cup unsalted butter melted
• 1/4 tsp. salt
• 1 cup toffee bits
• 1 cup milk chocolate chips
• 1 can Sweetened condensed milk
• 1 cup almonds sliced
Instructions
Line a 10- inch spring form pan with parchment paper. Spray your parchment paper
with cooking spray. Preheat oven to 350.
Mix graham cracker crumbs, oats and salt in a bowl. Stir in melted butter and mix until
well combined. Press mixture into the bottom of the pan.
Sprinkle bottom layer with toffee bits. Sprinkle chocolate chips over toffee bits.
Sprinkle almonds over chocolate chips. Pour sweetened condensed milk over the top.
Bake for 30 -32 minutes. Cool for several hours.
Hello Dolly Pizza
Ingredients
• 1 1/2 cups graham cracker crumbs (about 9 cookie sheets)
• 2 tablespoons butter, melted
• 1 tablespoon water
• 1/3 cup semi sweet chocolate chips (I used dark chocolate chips)
• 1/3 cup butterscotch morsels
• 2/3 cup flaked sweetened coconut
• 1/4 cup chopped pecans, toasted
• 1 (15-ounce) can fat-free sweetened condensed milk
Instructions
Preheat oven to 350°.
Line the bottom and 1 inch of side of a 10 inch spring form pan with parchment paper.
Place crumbs in a medium bowl. Drizzle with butter and 1 tablespoon water; toss with a fork
until moist. Gently pat mixture into an even layer in pan (do not press firmly). Sprinkle chips and
morsels over crumb mixture leaving ½ inch around the edge uncovered. Top evenly with
coconut and pecans. Drizzle milk evenly over top. Bake at 350° for 25 minutes or until lightly
browned and bubbly. Cool completely on wire rack.
Note: They can create a sticky mess in the pan, so it’s crucial to line it with parchment paper.
Because the milk needs to seep into the graham cracker crumbs, don’t pack the crumbs too
tightly in the bottom of the pan.
Pumpkin Apple Pizza
Ingredients
• 1 roll (16.5 oz) refrigerated sugar cookies
• 1 cup canned pumpkin
• 3 ounces cream cheese, softened
• 3 Tablespoons granulated sugar, divided
• 1/2 teaspoon ground cinnamon
• 1 cup thinly sliced green apple, peeled and cored
• 1/8 teaspoon ground cinnamon
• 1/3 cup chopped walnuts
• Caramel flavored ice cream topping
Instructions
PREHEAT oven to 325°F. Grease 12-inch pizza pan or large baking sheet. PLACE whole bar of
dough on prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently
to form a 9-inch circle. BAKE for 22 to 25 minutes or until light golden brown. Remove from
oven; prick with fork. Cool on pan on wire rack.
BEAT pumpkin, cream cheese, 2 Tablespoons sugar and cinnamon in small mixer bowl until
smooth. Spread over pizza crust to 3/4 inch from edge. Mix apple slices with remaining sugar
and dash cinnamon in small bowl; place on pizza. Sprinkle with nuts.
BAKE for 8 to 10 minutes; remove from oven. Drizzle with caramel topping.
Cut into wedges; serve warm.
