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Southwest Salsa Pizza Recipe

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This recipe for Southwest Salsa Pizza, by , is from Moffitt Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rachael Evey, MERC Department
Added: Friday, September 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 8oz. package refrigerated crescent rolls
1 8oz. package cream cheese, softened
1 garlic clove, pressed
cup snipped fresh cilantro or parsley, divided
3 plum tomatoes, seeded and diced
cup chopped green bell pepper
2 tbsp. chopped red onion
salt and ground pepper to taste and diet restriction
1 ripe avocado, peeled, pitted and thinly sliced

Directions:
Directions:
Preheat oven to 350F. Unroll crescent roll dough and divide into triangles. Arrange triangles in a circle on 13-inch baking stone with narrow ends toward center. Roll dough into a 12-inch circle using lightly floured pizza roller to seal seams. Bake 12-15 minutes or until golden brown. Remove from oven and cool completely.

Place cream cheese in one-quart bowl. Press garlic and snip cilantro. Add garlic and 2 tablespoons cilantro to cream cheese; mix well. Spread cream cheese mixture evenly over top of crust.

Chop tomatoes; place in two-quart bowl.

Coarsely chop green pepper and onion; add to tomatoes with remaining cilantro. Season with salt and pepper mix gently.

Spoon salsa over cream cheese mixture. Cut crosswise through avocado to center; gently twist halves to separate. Remove peel and seed. Cut each half in two.

Slice avocado; arrange over top of pizza. Slice and serve.

Number Of Servings:
Number Of Servings:
10

 

 

 

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