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Garden Salad Pizza |
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Serves: 6 Print this RecipeServing: 1 wedge 6 Rhodes texas rolls, thawed and risen 1 (8-ounce) container soft chive flavored cream cheese 6 cherry tomatoes, halved 2 tablespoons sliced black olives 1/2 cucumber, thinly sliced 1/2 green pepper, sliced 1/4 yellow onion, cut in thin rings Parsley, chopped McCormick/Schilling Salad Supreme seasoning, if desired Press rolls into a ball. Roll into a 13-inch circle. Place on a 12-inch sprayed pizza pan. Bake at 350°F for 10-12 minutes or until lightly browned. Keep bubbles from forming in the middle of pizza by pressing down 5 minutes into the baking cycle. Remove from the oven and cool. Spread crust with cream cheese. Arrange vegetables in a decorative pattern. Sprinkle with parsley and Salad Supreme, if desired. VARIATION: Fruit Pizza Prepare crust as above but spread with strawberry or pineapple flavored cream cheese. Arrange the following on top: sliced kiwi, halved strawberries, mandarin oranges, blueberries etc. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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