| |
| |
| 18 oz |
|
Refrigerated sugar cookie dough, softened |
|
| 8 oz |
|
Cream cheese, softened |
|
| 1/2 cups |
|
Brown sugar |
|
| 1/4 cups |
|
Creamy peanut butter |
|
| 1/2 tsp |
|
Vanilla |
|
| 2 med |
|
Granny smith apple |
|
|
|
Ground cinnamon |
|
| 1/4 cups |
|
Caramel topping, warmed |
|
| 1/2 cups |
|
Peanuts, grated |
|
|
|
| |
| 1 |
Preheat oven to 350°. |
| 2 |
Shape cookie dough into a ball. Place dough in center of round pizza pan or stone; flatten slightly with palm of hand. Using lightly floured roller, roll out dough to a 14" circle, about 1/4" thick. Bake 16-18 minutes or until lightly golden brown; cool completely. |
| 3 |
Combine cream cheese, brown sugar, peanut butter and vanilla in a bowl; mix well. Spread mixture evenly over top of cookie. |
| 4 |
Peel, core, and slice apples. Dip apples in lemon-lime soda or juice to prevent them from turning brown. Arrange apples evenly over cream cheese mixture; sprinlke with cinnamon. |
| 5 |
Heat caramel topping until warm; drizzle over apples. Grate peanuts over apples. Cut pizza into 16 wedges and serve. |
|
| |
| Yield: 16 wedges |
| |
| Recipe Source |
|
Author: Cathy Tolman Source: Pampered Chef
|
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
|
|