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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a great fall dessert pizza. Something a little different, but with familiar flavors. I suggest using Pilsbury crescent roll dough because it tends to unroll a little larger than some store brands. Ingredients:
1 (8 ounce) package crescent roll dough |
1 tablespoon honey |
1/4 teaspoon cinnamon |
1 cup pumpkin puree |
3 tablespoons peanut butter, creamy |
1 large egg |
1 tablespoon honey |
3 tablespoons confectioners' sugar |
3/4 teaspoon cinnamon, ground |
1/4 teaspoon clove, ground |
1/4 teaspoon nutmeg, ground |
1/2 cup pecans, chopped |
2 tablespoons brown sugar |
1 cup miniature marshmallow |
Directions:
1. Preheat oven to 350°F Lightly grease a cookie sheet.
2. Unroll crescent roll dough, but do not seperate the rolls. Lay the dough on the cookie sheet, pinch perferations together and press out the dough to about an 8 x13 rectangle.
3. Drizzle the 1 TBLS honey over all the dough(try not to go over the edge, it may cause sticking) and sprinkle with the 1/4 tsp cinnamon.
4. In a small bowl mix together all the ingredients except the pecans, brown sugar and marshmellows.
5. Spread the mixture over the dough going about 1/4 inch from the edge. Sprinkle with the pecans and brown sugar.
6. Bake for 10 minutes, remove from oven and top with the marshmellows. Bake for an additional 5 minutes or until the crust is very golden and the marshmellows are melted.
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