Peaches 'n' Cream Pizza Recipe

  • 1 package refrigerated crescent roll dough (8-ounce tube)
  • 1 package cream cheese, softened (8-ounce package)
  • 1/2 cup sugar
  • 1/2 teaspoon almond extract
  • 1 can peach pie filling (21-ounce can)
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 3 tablespoons cold butter
  • 1/2 cup sliced almonds
Container: 12-inch pizza pan
35 mins
  • Separate the crescent dough into eight triangles; then press onto a greased 12-inch pizza pan; seal the seams.
  • Bake at 375ºF for 8-10 minutes or until edges are golden. Cool slightly on a wire rack.
  • In a small mixing bowl, beat the cream cheese, sugar, and almond extract until smooth; spread over the crust.
  • Top with the pie filling.
  • In a small bowl, combine the flour and brown sugar; then cut in the butter until crumbly. Sprinkle this mixture over the peach pie filling.
  • Top with the almonds.
  • Bake for 20-25 minutes (at 375ºF) or until golden brown. Cool before serving. Refrigerate leftovers.
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