Saturday, July 20, 2013

Garden Seafood Pizza

Garden Seafood Pizza

Servings 10

1 (8-ounce) package refrigerated crescent roll
1 1/2 cups firmly packed fresh spinach leaves stemmed and coarsely chopped
1 (8-ounce) package cream cheese softened
1 green onions with tops sliced
1/2 teaspoon dill weed
1/8 teaspoon ground black pepper
1 teaspoon lemon zest divided
1/2 teaspoon lemon juice
4 ounces flake- or leg-style imitation crabmeat coarsely chopped
1/4 cup pitted ripe olives coarsely chopped

1. Preheat oven to 350 degrees F. Unroll crescent dough; separate into triangles. On Pampered Chef Medium Round Stone with Handles, arrange triangles in circle with points in the center and wide ends toward the outside. Using lightly floured Pampered Chef Baker's Roller, roll out dough into 12-inch circle, pressing seams together to seal. Bake 12-15 minutes or until golden brown. Remove from oven. Cool completely. Using Pampered Chef Food Chopper, chop spinach in 3 batches. In Pampered Chef Small Batter Bowl, combine cream cheese, 1 cup of the spinach, green onion, dill weed, pepper, 1/2 teaspoon of the lemon zest and lemon juice; mix well. Spread cream cheese mixture evenly onto crust. Using Food Chopper, coarsely chop crabmeat and olives. Top pizza with remaining spinach, crabmeat, olives and remaining 1/2 teaspoon lemon zest. Cut pizza using Pampered Chef Pizza Cutter; serve with Pampered Chef Mini-Serving Spatula.

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