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Southwest Salsa Pizza


  • 1 package refrigerated crescent rolls
  • 1 package cream cheese (8oz.)
  • 1 garlic clove, pressed
  • 1/4 cup minced fresh cilantro or parsley, divided
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  • 3 plum tomatoes, seeded and chopped
  • 1/4 cup coarsely chopped green bell pepper
  • 2 Tbsp. chopped red onion
  • salt and pepper to taste
  • 1 ripe avocado, peeled, pitted and sliced


Preheat oven to 350 degrees F. Unroll crescent dough; separate into triangles. Arrange triangles in a circle on greased 14 inch pizza pan, with points toward the center and wide ends toward the outside. Pat out dough with fingers to 12 inch circle, pressing seams together to seal. Bake 12-15 minutes or until golden brown. Remove from oven; cool completely. In medium bowl, combine cream cheese, garlic, and 2 Tbsp. of the cilantro; mix well. Spread mixture evenly onto crust. In medium bowl, combine the remaining 2 Tbsp. cilantro, tomatoes, bell pepper and onion. Season with salt and pepper. Spoon tomato salsa over cream cheese mixture; top with avocado slices. Cut into wedges to serve.


By Robin from Washington, IA

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