Wednesday, October 7, 2009

Fruit Pizza Recipe

I haven't made this in ages, I first tried it at a Pampered Chef party. YUMMMMMM! It's soooo tasty. Of course, mine didn't come out as fancy-looking as you might see in a cookbook, but it tasted great. That's something I need to work on, I can bake pretty well but my "presentation" isn't the best.

Fruit Pizza 
2 packages of refrigerated crescent roll dough (I've also seen that people make this with sugar cookie dough, but I used the crescent roll dough.)
8 ounce package of cream cheese
1/2 cup sugar
2 teaspoons of cornstarch
4 cups of assorted fruit. I used: blueberries, strawberries, kiwi and bananas. (Dip the bananas in lemon juice to keep them from turning brown quickly.) You can use any other fruits that you like.
 
Unroll the crescent dough and lay down into a shallow pan, pressing the edges together. Bake according to package directions, then let the dough cool. 

Drain pineapple; reserve the juice. Chop up all the fruit into bite-sized pieces.
 
This is a HUUUUGE jelly roll pan, mine didn't fit the whole pan and the edge came out crooked. But apparently, that's how I roll.

Frosting: Combine 2 tablespoons of the pineapple juice with the cream cheese and sugar and mix.

Cook remaining pineapple juice with the cornstarch over low heat. Stir until the mixture thickens up and looks like this:
 

Once dough is cool, spread the frosting mix over the dough.

Lay the fruit over the frosting. Then, drizzle the fruit with the glaze. I (CAREFULLY) poured the slightly-cooled-off glaze into a ziploc bag that had one SMALL SNIP cut out of the corner. I used it like a frosting bag. Make the snip in the bag SMALL, or the glaze will spray everywhere. (Don't ask me how I know this.)

Do the best you can to make it look purty, and then fail miserably. Wonder if anyone will eat this mess.
 
Refrigerate the whole mess for a while to cool it off before serving. You can even cut it with a pizza cutter!

Printable recipe:

Fruit Pizza 
2 packages of refrigerated crescent roll dough (I've also seen that people make this with sugar cookie dough, but I used the crescent roll dough.)
8 ounce package of cream cheese
1/2 cup sugar
2 teaspoons of cornstarch
4 cups of assorted fruit. I used: blueberries, strawberries, kiwi and bananas. (Dip the bananas in lemon juice to keep them from turning brown quickly.) You can use any other fruits that you like.
 
Unroll the crescent dough and lay down into a shallow pan, pressing the edges together. Bake according to package directions, then let the dough cool. Drain pineapple; reserve the juice. Chop up all the fruit into bite-sized pieces. 

Frosting: Combine 2 tablespoons of the pineapple juice with the cream cheese and sugar and mix.
Cook remaining pineapple juice with the cornstarch over low heat. Stir until the mixture thickens up.

Once dough is cool, spread the frosting mix over the dough. Lay the fruit over the frosting. Then, drizzle the fruit with the glaze. Refrigerate for a while to cool it off before serving. You can cut this dessert with a pizza cutter.
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