Do you ever get mailings about cookbooks you know you are not going to purchase, so you just toss the packet in the mail without opening it?
I did, too, until a friend of mine shared a recipe she really liked for a fruit pizza. When I asked her if it was a family favorite, she replied, “No, it came in the mailing about one of Family Circle’s new cookbooks, Hometown Cooking. Ever since, I check to see if there are any free recipes in the cookbook ads I receive.
Until you get the chance to do the same, try this delicious recipe for crescent fruit pizza.
- 1 tube (8 ounce) refrigerated crescent rolls
- 1 tablespoon butter or margarine, melted
- ½ teaspoon almond extract
- 4 teaspoon sugar
- 1 box (3.4 ounces) instant vanilla pudding mix
- 1 ½ cups milk
- 1 teaspoon finely shredded orange peel
- ¼ container (8 ounces) frozen whipped dessert topping, thawed
- 3 cups fresh fruit (such as blueberries, sliced kiwifruit, sliced strawberries, raspberries and/or peeled peach slices)
- Preheat oven to 375°F.
- Press rolls into bottom of 12-inch pan or 13x9x2-inch baking pan.
- In small bowl, combine butter and almond extract; brush over dough. Sprinkle with sugar.
- Bake for 11 – 13 minutes or until golden.
- Cool completely in pan on wire rack.
- In medium-size bowl, beat pudding mix and milk with electric mixer on low speed for 1 minute. Stir in orange peel.
- Cover and refrigerate for 10 minutes.
- Fold in dessert topping.
- Spread pudding mixture evenly over crust. Arrange fruit over pudding.
- Cover and refrigerate for 1 – 3 hours before serving.