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Peaches 'n' Cream Pizza

 Peaches 'n' Cream Pizza
“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.”
12-16 ServingsPrep: 15 min. Bake: 30 min. + cooling


  • 1 tube (8 ounces) refrigerated crescent roll dough
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1/2 teaspoon McCormick® Pure 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


  • 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.
  • 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.

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Peaches 'n' Cream Pizza (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.