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Turkey-Cranberry Appetizer Pizza

(10)

1 reviews

30 min prep time
1 hr 10 min total time
7 ingredients
48 servings

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You'll love this delicious turkey and cranberry pizza made with Pillsbury® refrigerated crescent dinner rolls – it's the perfect appetizer ready in about an hour.

Ingredients

2: cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls

8: oz sliced smoked turkey

1/3: cup sweetened dried cranberries

6: oz shredded fontina or Swiss cheese

1: tablespoon butter or margarine

1: clove garlic, finely chopped

1: teaspoon dried rosemary leaves, crushed

Steps

1 Heat oven to 350°F. Line large cookie sheet with cooking parchment paper. Unroll 1 can dough on paper-lined cookie sheet. With floured rolling pin or fingers, roll or press dough into 12x8-inch rectangle, firmly pressing perforations to seal.
2 Top with turkey, cranberries and cheese to within 1/4 inch of edges.
3 On 14-inch length of parchment paper, unroll remaining can of dough; press to 11x8-inch rectangle, firmly pressing perforations to seal. Using pizza cutter or sharp knife, cut ten 8-inch strips, separating so 1/4 inch is between each strip. While holding paper with dough strips, turn dough strips upside down over cheese. Tuck ends of strips under dough.
4 In small microwavable bowl, microwave butter and garlic uncovered on High about 10 seconds or until melted. Brush garlic butter over edges and strips of dough; sprinkle with rosemary.
5 Bake 25 to 30 minutes or until edges are browned and center is set, covering with foil during last 10 minutes of bake time if necessary to prevent excessive browning. Remove to cooling rack 5 to 10 minutes. Move to cutting board. Using pizza cutter or long-blade knife, cut into 24 squares, 6 rows by 4 rows, then cut each square in half diagonally.

1 Heat oven to 350°F. Line large cookie sheet with cooking parchment paper. Unroll 1 can dough on paper-lined cookie sheet. With floured rolling pin or fingers, roll or press dough into 12x8-inch rectangle, firmly pressing perforations to seal.
2 Top with turkey, cranberries and cheese to within 1/4 inch of edges.
3 On 14-inch length of parchment paper, unroll remaining can of dough; press to 11x8-inch rectangle, firmly pressing perforations to seal. Using pizza cutter or sharp knife, cut ten 8-inch strips, separating so 1/4 inch is between each strip. While holding paper with dough strips, turn dough strips upside down over cheese. Tuck ends of strips under dough.
4 In small microwavable bowl, microwave butter and garlic uncovered on High about 10 seconds or until melted. Brush garlic butter over edges and strips of dough; sprinkle with rosemary.
5 Bake 25 to 30 minutes or until edges are browned and center is set, covering with foil during last 10 minutes of bake time if necessary to prevent excessive browning. Remove to cooling rack 5 to 10 minutes. Move to cutting board. Using pizza cutter or long-blade knife, cut into 24 squares, 6 rows by 4 rows, then cut each square in half diagonally.

Expert Tips

Gruyère, Emmental, Edam, Gouda or provolone cheese can be used for the fontina.

Sliced leftover turkey can be used for the sliced smoked turkey.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer

Calories: 60
Calories from Fat: 30

% Daily Value

Total Fat: 3 1/2g; 5%
Saturated Fat 1 1/2g 8% Trans Fat 1/2g
Cholesterol: 5mg; 2%
Sodium: 160mg; 7%
Total Carbohydrate: 5g; 2%
Dietary Fiber 0g 0% Sugars 1g
Protein: 2g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 2%; 2%
Iron: 0%; 0%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choice

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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