Four Seasons Appetizer Pizza

Four Seasons Appetizer Pizza

Servings 10

1 (8-ounce) package refrigerated crescent roll
1 (8-ounce) container cream cheese spread
2 tablespoons mayonnaise
1 small clove garlic pressed
Pampered Chef Seasoning Mix and pizza toppers for selected variation (variations follow)

1. Preheat oven to 350 degrees F. Unroll crescent roll dough; separate into 8 triangles. On Pampered Chef Large Round Stone with Handles, arrange triangles in a circle with points in the center and wide ends toward the outside. Using Pampered Chef Baker's Roller, roll out dough to a 12-inch circle, pressing seams together to seal. Bake 14-17 minutes or until golden brown. Cool completely on Pampered Chef Stackable Cooling Rack.

2. In Pampered Chef Small Batter Bowl, combine cream cheese, mayonnaise, garlic pressed with Pampered Chef Garlic Press and seasoning mix for selected variation. Spread evenly over crust using Pampered Chef Large Spreader.

3. Add pizza toppers for selected variation. Refrigerate 30 minutes. Cut into squares with Pampered Chef Pizza Cutter; serve using Pampered Chef Mini-Serving Spatula.



Spring Pizza: Add 1 teaspoon Pampered Chef Lemon Pepper Seasoning Mix to the cream cheese mixture. Top pizza with 4 ounces ham, cut into short, thin pieces (1 cup); 3/4 cup chopped broccoli; 1/2 cup quartered cucumber slices; 1/3 cup chopped yellow bell pepper; and 1/8 small red onion, sliced into thin wedges.

Summer Pizza: Add 1 1/2 teaspoons Pampered Chef Asian Seasoning Mix and 1/2 teaspoon soy sauce to the cream cheese mixture. Top pizza with 1/2 cup chopped red bell pepper; 1/2 cup sliced snow peas; 1 small carrot, grated; 1/4 cup chopped peanuts; and 2 tablespoons snipped fresh cilantro.

Fall Pizza: Add 1 teaspoon Pampered Chef Italian Seasoning Mix to the cream cheese mixture. Top pizza with 1 jar (6 ounces) marinated artichoke hearts, patted dry on paper towels and chopped; 2 ounces cotto salami, cut into short, thin strips; 1/2 cup quartered zucchini slices, 1/4 cup sliced ripe olives; and 1 plum tomato, seeded and chopped.

Winter Pizza: Add 1 teaspoon Pampered Chef All-Purpose Dill Mix to the cream cheese mixture. Top pizza with 6 ounces cooked medium shrimp (1 cup). Drizzle with 1/2 cup seafood cocktail sauce. Sprinkle with 1/2 cup chopped celery; 1/3 cup sliced ripe olives; and 2 tablespoons sliced green onion.

Seafood Pastry Rounds

Seafood Pastry Rounds

Servings 20

1/4 cup finely diced celery CRAB FILLING
1 lemon CRAB FILLING
6 ounces imitation crab meat finely chopped (about 1 cup) CRAB FILLING
4 ounces light chive & onion cream cheese spread CRAB FILLING
1/4 cup light mayonnaise CRAB FILLING
1/2 teaspoon Tabasco hot pepper sauce (optional) CRAB FILLING
2 tablespoons butter or margarine melted CRUMB TOPPING
1 clove garlic pressed CRUMB TOPPING
1 tablespoon chopped fresh parsley CRUMB TOPPING
1/3 cup unseasoned dry bread crumbs CRUMB TOPPING
1 (8-ounce) package Pillsbury Refrigerated Reduced-Fat Crescent Dinner Rolls

1. Preheat oven to 375 degrees F. For crab filling, finely dice celery using Pampered Chef Utility Knife. Zest lemon to measure 2 teaspoons zest using Pampered Chef Lemon Zester/Scorer. Juice lemon to measure 2 teaspoons juice. Chop crabmeat using Pampered Chef Food Chopper. In Pampered Chef Classic Batter Bowl, whisk together cream cheese, mayonnaise and hot pepper sauce, if desired, using Pampered Chef Stainless Steel Whisk. Stir in celery, lemon zest, juice and crabmeat using Pampered Chef Small Mix 'N Scraper.

2. For crumb topping, place butter and garlic pressed with Pampered Chef Garlic Press in small bowl; microwave on HIGH 20-30 seconds or until butter is melted. Chop parsley using Pampered Chef Pizza Cutter. Stir parsley and bread crumbs into butter mixture.

3. Remove crescent dough from package; do not unroll. Thinly slice dough into 20 rounds. Arrange evenly on Pampered Chef Large Round Stone; flatten lightly using Pampered Chef Baker's Roller. Top each dough round with one slightly mounded scoop of crab filling; flatten lightly. Spoon crumb topping evenly over crab filling. Bake 22-24 minutes or until edges are light golden brown. Remove from oven; serve warm using Pampered Chef Mini-Serving Spatula.

California Appetizer Pizza

California Appetizer Pizza

Servings 10

1 (8-ounce) package refrigerated crescent roll
2 ripe avocados peeled and mashed (about 1 cup)
2 tablespoons onions finely chopped
1 lemon
1/4 cup sour cream
1/2 teaspoon salt
4 ounces Monterey Jack cheese shredded (1 cup)
4 ounces flake- or leg-style imitation crabmeat chopped
2 plum tomatoes seeded and chopped
2 tablespoons fresh cilantro or parsley snipped

1. Preheat oven to 350 degrees F. Unroll crescent dough; separate into eight triangles. On Pampered Chef Large Round Stone with Handles, arrange triangles in a circle with points in the center and wide ends toward the outside. Using lightly floured Pampered Chef Baker's Roller, roll 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.

2. In Pampered Chef Classic Batter Bowl, mash avocados using Pampered Chef Nylon Masher. Finely chop onion using Pampered Chef Food Chopper. Juice lemon to measure 2 teaspoons juice. Add sour cream, onion, lemon juice and salt to avocado; mix well. Spread mixture evenly over crust using Pampered Chef Skinny Scraper. Using Pampered Chef Rotary Grater, shred cheese evenly over avocado mixture.

3. Coarsely chop crabmeat using Food Chopper. Sprinkle crabmeat and tomatoes over cheese. Snip cilantro using Pampered Chef Professional Shears; sprinkle over top. Cut into squares with Pampered Chef Pizza Cutter; serve using Pampered Chef Mini-Serving Spatula.