Tuesday, March 3, 2009

Fruit Pizza

There are 2 different topping that I have used for this dessert. I think they're both delicious. I usually make it according to what I have on hand. Sometimes I make a combination of the two. You can use any type of sugar cookie dough that you prefer. To make this easy, I use the Betty Crocker packaged mix. You could make it even easier by buying the ready made dough.
I made this on a 12 inch pizza stone, but be warned-one package of cookie dough is TOO MUCH for a 12 inch pan. I smoked us all out of the house when it overflowed in the oven. I usually use a bigger pizza pan, but wanted to try my stone. A 14 inch should be safe.
Sugar cookie dough of your choice
Topping choice #1:
8 oz cream cheese, softened
7 oz marshmallow cream
Topping choice #2:
8 oz Cream cheese, softened
8 oz whipped topping, thawed
Assorted fruit of your choice
Press cookie dough onto a 14 inch cookie sheet and bake at 375 for 10-15 minutes until light golden brown. Cool completely.
Beat cream cheese until fluffy, then fold in the next ingredient (depending on which topping you've chosen to use). Spread over crust and top with assorted fruit.
Note: If you choose to use bananas or something else that will turn dark, put them first in lemon juice or you can make a glaze by melting a light colored fruit preserves, then brush it over the top.

Broccoli Chicken Braid

I like to bottle chicken breasts so that I have it on hand for quick meals like this one. Make sure to cook it long enough. It can look done on the outside but still be doughy inside. It will probably be darker than the one in this picture (I found out it needed to be cooked longer after cutting into it). For any questions on the shaping technique check out THIS recipe that is shaped in the same way.
2 cups diced, cooked chicken meat
1 cup fresh broccoli, chopped
1/2 cup red bell pepper, chopped
1 clove crushed garlic
1 cup shredded Cheddar cheese
1/2 cup mayonnaise
1 teaspoon dried dill weed
1/4 teaspoon salt
2 tablespoons slivered almonds or pecans
1/4 cup diced onion
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, beaten

Preheat oven to 375 degrees F.
In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.