Ingredients
1 pkg. refrigerated sugar cookie dough
1 pkg. cream cheese (softened)
1/2 C. brown sugar
1/4 C. creamy peanut butter
1/2 tsp. vanilla
2 Medium Granny Smith apples
1/4 C. caramel ice cream topping
1/2 C. peanuts
Directions
Preheat oven to 350* F. Shape cookie dough into a ball and place in center of Large Round Stone (or pizza pan); flatten slightly. Using a lightly floured rolling pin, roll out dough to a 14-inch circle, about 1/4 inch thick. Bake 16-18 minutes or until it's a light golden brown. Remove from oven; cool 10 minutes. Carefully loosen cookie from baking stone using a knife; cool completely on baking stone.
Combine cream cheese, brown sugar, peanut butter and vanilla in small bowl; mix well. Spread cream cheese mixture evenly over cookie.
Peel, core and slice apples. Cut apple slices in half and arrange evenly over the cream cheese mixture. (**Tip: to keep the apples from during brown, dip them into a lemon lime pop. (i.e. Sprite, Sierra Mist, 7up)
Microwave caramel ice cream topping on HIGH for 30-45 seconds or until warm; drizzle evenly over apples. Chop peanuts and sprinkle over apples. Cut into pizza wedges.
No comments:
Post a Comment