Recipe Wednesday

 Pizza in a crescent:

INGREDIENTS

1can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1package pepperoni slices (3 1/2 oz)

4tablespoons spaghetti or pizza sauce

1package (6 oz) mozzarella cheese slices

DIRECTIONS

• 1Heat oven to 375°F.
• 2If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. Press or roll into four 7x5-inch rectangles. If using dough sheet: Unroll dough; cut into 4 rectangles. Press or roll into four 7x5-inch rectangles.
• 3Arrange 9 pepperoni slices in center third of each rectangle. Spread 1 tablespoon spaghetti sauce over pepperoni.
• 4Fold each slice of cheese in half; place over pepperoni. Fold short sides of dough to almost meet in center; securely pinch edges together, leaving middle open. Tuck 4 or 5 pepperoni slices into middle opening. Place on ungreased cookie sheet.
• 5Bake 13 to 16 minutes or until golden brown.

 

 

 

 

 

 Chocolate-peanut butter cake

What You Need

1 pkg. (2-layer size) devil's food cake mix

1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

3/4 cup Powdered sugar

1/2 cup  Creamy peanut butter

1 pkg. (8 oz.) COOL WHIP Whipped Topping, thawed, divided

6 squares  BAKER'S Semi-Sweet Chocolate

Make It

PREPARE cake batter and bake in 13x9-inch pan as directed on package; cool completely.
BEAT cream cheese and sugar in large bowl with mixer until well blended. Add peanut butter; mix well. Blend in 1 cup COOL WHIP; spread onto cake.
MELT chocolate as directed on package. Mix with remaining COOL WHIP; spread over cake. Refrigerate 1 hour.

Kraft Kitchens Tips

Size-Wise

Looking for a dessert to serve at a party? Peanut butter and chocolate make a great combination in this cake that serves 24 people.

Variation

Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.