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Recipes: crescent fruit pizza

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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?

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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.

Ingredients:

  • 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)

Directions:

  1. Preheat oven to 375°F.
  2. Press rolls into bottom of 12-inch pan or 13x9x2-inch baking pan.
  3. In small bowl, combine butter and almond extract; brush over dough. Sprinkle with sugar.
  4. Bake for 11 – 13 minutes or until golden.
  5. Cool completely in pan on wire rack.
  6. In medium-size bowl, beat pudding mix and milk with electric mixer on low speed for 1 minute. Stir in orange peel.
  7. Cover and refrigerate for 10 minutes.
  8. Fold in dessert topping.
  9. Spread pudding mixture evenly over crust. Arrange fruit over pudding.
  10. Cover and refrigerate for 1 – 3 hours before serving.

Serves 8

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