 | | Directions |
- Unroll the crescent rolls and set 4 aside. Arrange 12 of the triangle crescent rolls on the pizza pan with the wide end to the outer edge of the pan. The tips won't meet at the center.
- Lightly flour the crescent rolls just enough so that you can lightly roll the seams to seal them together. You should end up with about a 3-inch hole in the center.
- In a small mixing bowl beat the cream cheese, powdered sugar, egg and almond extract together until smooth. Spread this mixture evenly over the dough.
- Top this with the blueberry pie filling; spread out evenly.
- Cut the 4 remaining crescent triangles lengthwise into 3 even sections. Place these sections evenly over the topping in a spoke-like manner. Press the dough together at the center and outer edge to form a seal.
- Bake at 350 degrees F. for 30 minutes or until crust is golden brown.
- Stir the powdered sugar and milk together to create the glaze. Drizzle over the pizza.
Cut into wedges to serve. This dessert pizza can be served warm or cold.
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Prep Time: 25 minutes
Cook Time: 30 minutes
Container: Pizza pan
Servings: 12
|  | | Ingredients | | - | | 2 packages crescent rolls - 8 oz. pkgs. |
| - | | 8 ounces cream cheese |
| - | | 1/4 cup powdered sugar |
| - | | 1 egg |
| - | | 1/2 teaspoon almond extract |
| - | | 1 can blueberry pie filling |
| - | | 1/2 cup powdered sugar |
| - | | 2 tablespoons milk |
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