Categories: Dessert
Ingredients
- 2 packages (8 ounces each) refrigerated crescent rolls
- 1 package (8 ounces) cream cheese, softened
- 1 cup powdered sugar
- 1 lemon
- 1 pound strawberries, hulled and sliced (about 3 cups)
- 2 bananas, sliced
- 36 blueberries (about 1/3 cup)
- 1 container (8 ounces) frozen whipped topping, thawed
Directions
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Preheat oven to 350°F. Unroll 1 package of crescent roll
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dough; do not separate. Arrange longest sides of dough across width
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of Rectangle Stone. Repeat with remaining package of dough.
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Sprinkle with flour using Flour/Sugar Shaker. Using Baker’s
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Roller™, roll dough to seal seams. Trim edges ½ inch from edge of
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stone with Pizza Cutter. Bake 12-15 minutes or until light golden
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brown. Remove to Stackable Cooling Rack; cool completely.
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In Classic Batter Bowl, combine cream cheese and powdered
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sugar using Classic Scraper. Zest lemon using Lemon Zester/Scorer
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to measure 1 teaspoon zest. Juice lemon using Juicer to measure 1
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teaspoon juice. Add zest and juice to cream mixture, mix until
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smooth. Spread cream cheese mixture evenly over crust using Large
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Spreader.
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Hull strawberries using Cook’s Corer™. Slice strawberries
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and bananas using Egg Slicer Plus®. Using Pastry Brush, brush
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banana slices lightly with additional lemon juice.
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To assemble pizza, attach closed star tip to Easy Accent®
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Decorator; fill with whipped topping. Pipe stars to create a 5-inch
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square in upper left corner; place blueberries in even rows between
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stars. Attach open star tip to decorator. To make stripes,
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alternate 5 rows of strawberry slices with 4 rows of whipped
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topping. Arrange banana slices over whipped topping. Refrigerate
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30 minutes. Cut into rectangles using Pizza Cutter; serve using
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Mini-Serving Spatula.