Garden Seafood Pizza
1 (8 oz.) pkg. refrigerated crescent rolls
1 1/2 C. firmly packed fresh spinach leaves,
stemmed and coarsely chopped
8 oz. cream cheese, softened
1 green onion with top, sliced
1/2 tsp. dill weed
1/8 tsp. ground black pepper
1 tsp. lemon zest, divided
1/2 tsp. lemon juice
4 oz. crabmeat, coarsely shopped (may use imitation crabmeat)
1/4 C. pitted olives, coarsely chopped
Preheat oven to 350°F. Unroll crescent dough; separate into triangles. On
13-inch round baking stone, arrange triangles in circle with points in the
center and wide ends toward the outside. Using lightly floured pizza roller,
roll out dough to 12-inch circle, pressing seams together to seal. Bake 12-15
minutes or until golden brown. Remove from oven. Cool completely.
Chop spinach in 3 batches. In 1-quart batter bowl, combine cream cheese, 1 cup
of the spinach, green onion, dill weed, pepper, 1/2 teaspoon of the lemon zest
and lemon juice; mix well. Spread cream cheese mixture evenly onto crust.
Coarsely chop crabmeat, olives and remaining 1/2 teaspoon lemon zest. Cut pizza
& serve .
Yields 10 servings.
Approximately 180 calories and 14 g of fat per serving