Prep Time: 15 min ; Start to Finish: 1 hr 5 min
Makes: 24 servings
This sweet twist on pizza pairs Halloween-favorite toppings with a quick-to-bake cookie crust.
Cookie Pizza
1 (18-oz.) roll Pillsbury® Refrigerated Sugar Cookies
1/2 cup creamy peanut butter
1 cup candy corn
1/2 cup semisweet chocolate chips
Icing
1/4 cup vanilla ready-to-spread frosting (from 16-oz. can)
1 . Heat oven to 350°F. Line 12-inch pizza pan with foil; grease foil. Cut cookie dough into 1/4-inch-thick slices; arrange in bottom of greased foil-lined pan. With floured fingers, press slices to form crust.
2 . Bake at 350°F. for 15 to 20 minutes or until deep golden brown. Cool 30 minutes or until completely cooled.
3 . Using foil lining, lift crust from pan; carefully remove foil from crust. Place crust on serving platter or tray. Spread peanut butter evenly over crust. Sprinkle evenly with candy corn and chocolate chips.
4 . Melt 1/4 cup frosting in small saucepan over low heat, stirring constantly until thin and of drizzling consistency.* Drizzle icing over cookie pizza. Cut into wedges or squares.
High Altitude (3500-6500 ft) No change.
Note
*To melt frosting in microwave oven, place in small microwave-safe bowl; microwave on HIGH for 10 to 15 seconds or until frosting is thin and can be stirred to drizzling consistency.
