Cherry Caramel Apple Pizza
(Featuring Carp River Products available at Little House)
1 package (18 oz.) refrigerated sugar cookie dough, softened
1 package (8 oz.) cream cheese, softened
½ cup packed brown sugar
¼ cup creamy peanut butter
½ teaspoon vanilla
2 medium Granny Smith apples
ground cinnamon
¼ cup Cherry Caramel sauce, warmed
½ cup peanuts, chopped
Preheat oven to 350 degrees F. For crust, shape cookie dough into a ball.
Place dough in the center of a 15" round baking stone or pan. Flatten
slightly with the palm of your hand. Using a lightly floured roller, roll
out dough to a 14" circle, about ¼" thick. Bake 16-18 minutes or until
light golden brown; cool 10 minutes. Carefully loosen cookie from the
pan using a knife; cool completely. For topping, combine cream cheese,
brown sugar, peanut butter and vanilla in a bowl; mix well. Spread
mixture evenly over top of cookie. Peel, core and slice the apples.
Arrange apples evenly over cream cheese mixture; sprinkle with
cinnamon. To heat Cherry Caramel Sauce, microwave on HIGH 30-45
seconds or until warm; drizzle over apples. Chop peanuts and sprinkle
over apples. Cut pizza into 16 wedges and serve.
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