Baked Glazed Fruit Pizza (Low Fat) Recipe

Directions:

1. Mix Ricotta, Rosemary, and Honey together and refrigerate. (Make the cheese topping the night before if possible so that flavors can really marry.).
2. Spread crescent roll dough onto a rectangular cookie sheet and bake for 1/2 of the directed time on package.
3. Remove crescent roll crust from oven and let cool while you work on the rest.
4. Beat Ricotta/Rosemary/Honey mixture and Light Cream Cheese with Electric mixer on high until creamy. Put this in the refrigerator until ready to use.
5. Cut fruit into bite size pieces and mix together, set aside. (If using canned fruit, dry a little bit on a paper towel so glaze will really stick.).
6. Add all Glaze ingredients to a sauce pan, mix, and bring to a boil. Reduce Heat and simmer over Medium heat until thick but easily poured.
7. Let glaze cool a little bit and then pour over fruit, mix together, and refrigerate.
8. Preheat oven to temperature directed on crescent roll package.
9. Take Cheese mixture out of the refrigerator and spread evenly over crescent roll crust, leave a little bit of exposed crust around the edge.
10. Take the Fruit mixture out of the refrigerator and evenly distribute with glaze over cheese mixture.
11. Bake for remaining 1/2 directed bake time.
12. Turn on broiler and place pizza underneath until outer crust is medium golden brown and/or glazed fruit is bubbly and golden brown.
13. Remove and let cool.
14. Serve when cooled to room temperature or after being refrigerated.
15. ENJOY!