Peanut Butter and Berry Pizza
1 roll refrigerated peanut butter cookie dough (Pillsbury)
1 pint of blueberries
1/2 pint of raspberries
2 tablespoons granulated sugar
1 C peanut butter
4 0z package of cream cheese (softened)
1/4 cup brown sugar
1/8 tsp salt optional depending on the peanut butter
1 tsp vanilla extract
1/4 C milk
1 Tablespoon confectioners sugar plus more for sprinkling over pizza
Preheat oven to 350 degrees.
Roll out cookie dough into a greased pizza pan. Bake for 15 - 17 minutes. Remove from oven and cool.
Keeping the berries separate, wash and dry them, Sprinkle each type of berry with 1 tablespoon of sugar. Set aside.
Place peanut butter, cream cheese, brouns sugar, cinnamon, salt, vanilla, milk, and 1 tablespoon confectioners sugar in a mixing bowl. Beat until smooth.
When cookie dough has cooled use a rubber spatula to spread peanut butter mixture in an even layer over the dough. Add berries. I like to use the raspberries to circle the outer edge and then fill in inside with the blueberries. Sprinkle with confectioners sugar.
Cut into wedges (approximately 8 - 12). Can be served with whipped cream.
An adult should do the cutting of the watermelon, canatloupe and honeydew. The children can do the scooping with melon ballers.
1/4 cup loosely packed fresh mint leaves, rinsed, spun dry, and chopped fine
2 tablespoons unsalted butter, softened
2 tablespoons cream cheese
6 slices of whole-wheat bread
a 3-inch length of seedless cucumber, cut into thin slices