Southwest Salsa Pizza
1 package (8 oz.) refrigerated crescent rolls
1 package (8 oz.) cream cheese, softened
1 clove garlic, pressed
¼ cup fresh cilantro, divided
3 plum tomatoes, seeded and chopped
¼ cup green bell pepper, seeded and chopped
2 tablespoons red onion, chopped
Salt and ground black pepper to taste
1 ripe avocado, peeled, seeded and sliced
Preheat oven to 350°F. Unroll crescent roll dough and divide into triangles.
Arrange triangles in a circle on 13" baking stone with narrow ends toward
center. Roll dough into a 12-inch circle. Bake 12-15 minutes or until golden brown. Remove from oven and cool
Place cream cheese in 1-Qt. bowl. Press garlic and snip cilantro. Add garlic and 2
tablespoons cilantro to cream cheese; mix well. Spread cream cheese mixture
evenly over top of crust.
Chop tomatoes; place in bowl.
green pepper and onion; add to tomatoes with remaining cilantro. Season with
salt and pepper mix gently.
Spoon salsa over cream cheese mixture. Cut crosswise
through avocado to center; gently twist halves to separate. Remove peel and
seed. Cut each half in two.
Slice avocado; arrange over top of pizza. Slice and