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.

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.

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.

Chicken Caesar Salad Pizza

Chicken Caesar Salad Pizza

Servings 8

1 (10-ounce) package refrigerated pizza crust
3 cups thinly sliced Romaine lettuce
2 cups diced cooked chicken (from 30-Minute Chicken)
1/2 cup diced red bell pepper
1/3 cup pitted ripe olives drained and sliced
1/4 cup (1 ounce) grated fresh parmesan cheese divided
1/2 cup light creamy Caesar salad dressing
1 clove garlic pressed

1. Preheat oven to 425 degrees F. Lightly sprinkle Pampered Chef Large Round Stone with flour using Pampered Chef Flour/Sugar Shaker. Roll pizza crust on baking stone, shaping into a circle. Using lightly floured Pampered Chef Baker's Roller, roll into a 12-inch circle. Bake 12-14 minutes or until crust is light golden brown.

2. Meanwhile, using Pampered Chef Chef's Knife, slice lettuce; dice chicken and bell pepper. Slice olives with Pampered Chef Egg Slicer Plus. Place lettuce, chicken, bell pepper and olives in Pampered Chef Stainless (2-quart) Mixing Bowl.

3. Grate Parmesan cheese using Pampered Chef Microplane Adjustable Grater. In Pampered Chef Small Batter Bowl, combine salad dressing, half of the Parmesan cheese and garlic pressed with Pampered Chef Garlic Press; mix well.

4. Spread half of the dressing mixture evenly over crust. Add remaining salad dressing mixture to lettuce mixture; toss to coat. Top crust with salad mixture. Sprinkle with remaining Parmesan cheese. Cut into wedges and serve immediately.

Chicken, Pineapple and Spinach Flatbread Pizza

Chicken, Pineapple and Spinach Flatbread Pizza

Servings 2

2 flat breads
1 (16-ounce) can tomato purée
3 tablespoons Pampered Chef Italian Seasoning Mix or to taste
1 tablespoon Pampered Chef Crush Garlic & Peppercorn Rub or to taste
spinach leaves
1 (16-ounce) can crushed pineapple drained
2 pre-cooked chicken breasts seasoned with Pampered Chef Three Onion Rub and Pampered Chef Crushed Garlic & Peppercorn Rub
shredded cheese of choice

1. Pre-cook chicken breasts until well done. Slice into small strips.

2. Mix tomato puree, Italian Seasoning Mix and Garlic & Peppercorn Rub to create sauce.

3. On Pampered Chef Large Round Stone with Handles, spray with non stick cooking spray, place flat breads, topped with tomato puree, layer of crushed pineapple and layer of spinach leaves.

4. Top with cheese and chicken slices.

5. Bake in 350 degrees oven until well done. Approximately 15-20 minutes.

Mexican Fiesta Salad Pizza

Mexican Fiesta Salad Pizza

Servings 8

2 (8-ounce) packages refrigerated crescent rolls
1 1/4 pounds 93% lean ground turkey
1 1/4 cups medium thick and chunky salsa
1 envelope taco seasoning mix
1 clove pressed garlic
1 cup sour cream
2 cups thinly sliced iceberg lettuce
2 seeded and diced plum tomatoes
2 thinly sliced green onions with tops
1/2 cup shredded cheddar cheese
1/4 cup coarsely chopped pitted ripe olives
Additional salsa (optional)

1. Preheat oven to 375 degrees F (190 degrees C). Unroll crescent dough; separate into 16 triangles. Arrange 14 of the triangles in a circle on lightly floured Pampered Chef round baking stone with wide ends even with edge of baking stone and points toward the center. Place the remaining two triangles in the center, pinching seams to seal. Roll dough to create a smooth surface. Bake 15-18 minutes or until golden brown. Remove from oven; cool completely.
2. In Pampered Chef (12-in.) Skillet, cook ground turkey over medium heat 10-12 minutes or until no longer pink, breaking turkey into crumbles using Pampered Chef Mix 'N Chop; drain if necessary.
3. Combine salsa, seasoning mix and garlic in medium bowl; mix well. Add to turkey in Pampered Chef Skillet; toss to coat. Spread sour cream over crust. Spoon turkey mixture over sour cream. Top with lettuce, tomatoes, onions, cheese and olives. Serve immediately with additional salsa, if desired.