Yield: 10 Servings
|8 ounces||Refrigerated crescent rolls; (1 package)|
|1½ cup||Fresh spinach leaves; firmly packed, stem and chop coarse|
|8 ounces||Cream cheese; softened|
|1 \N||Green onion with top; sliced|
|½ teaspoon||Dill weed|
|⅛ teaspoon||Ground black pepper|
|1 teaspoon||Lemon zest; divided|
|½ teaspoon||Lemon juice|
|4 ounces||Flake or leg-style imitation crabmeat; coarsely chopped|
|¼ cup||Ripe olives; pitted, coarsely chopped|
Preheat oven to 350ø F. Unroll crescent dough; separate into triangles. On 13" round baking stone, arrange triangles in circle with points in the center and wide ends toward the outside. Using lightly floured dough and 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. Using food chopper, chop spinach in 3 batches. In 1 quart batter bowl, combine cream cheese, 1 cup of the spinach, green onion, dill weed, pepper, ½ teaspoon of the lemon zest and lemon juice; mix well.
Spread cream cheese mixture evenly onto crust. Using food chopper, coarsely chop crabmeat and olives. Top pizza with remaining spinach, crabmeat, olives and remaining ½ teaspoon lemon zest. Cut pizza and serve.
Typed and Busted by Carriej999@... 5/98 Recipe by: Pampered Chef
Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on May 8, 1998