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Peaches 'n' Cream Pizza Recipe

Peaches 'n' Cream Pizza Recipe

“With a crispy crust, this sweet pizza is topped with almond-flavored cream cheese and a tantalizing peach-pie filling,” writes Linda Patrick of Houston, Texas. “I get rave reviews every time I serve it.”
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling YIELD:12-16 servings


  • 1 tube (8 ounces) refrigerated crescent roll dough
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1/2 teaspoon almond extract
  • 1 can (21 ounces) peach pie filling
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 3 tablespoons cold butter
  • 1/2 cup sliced almonds


  • 1. Separate crescent dough into eight triangles. Press onto a greased 12-in. pizza pan; seal seams. Bake at 375° for 8-10 minutes or until edges are golden. Cool slightly on a wire rack.
  • 2. In a small bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. Top with pie filling. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over peaches. Top with almonds. Bake for 20-25 minutes or until golden brown. Cool. Cut into wedges. Refrigerate leftovers. Yield: 12-16 servings.

Nutritional Facts

1 serving (1 piece) equals 227 calories, 12 g fat (5 g saturated fat), 21 mg cholesterol, 183 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Peaches 'n' Cream Pizza

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Reviewed Nov. 14, 2015

"The best thing ever!! I like to switch it up with different fillings. It's so good!"

Reviewed Nov. 19, 2012


Reviewed Nov. 19, 2012

"I love this simple elegant desert. To me it's a special desert for when company comes over and I make it often. I do add in fresh peaches and extra brown sugar topping. Thank you, Linda Patrick, for sharing this wonderful recipe! p.s. I'd give it 4 Stars but the stars didn't come up for me to rate."

Reviewed Jun. 19, 2011

"This is delicious. I made it for our dessert for Father's Day dinner. Very quick and easy. I made it the night before and just kept it in the refrigerator."

Reviewed Jun. 17, 2010

"Sounds delicious, but I have a problem with the nutrition facts--they are totally useless when there isn't a specific serving size and the recipe doesn't give an exact number of people it serves."

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.