Peaches 'n' Cream Pizza

I found another delicious recipe! This one is out of the January/ February 2006 "Taste of Home's Quick Cooking" magazine. Yesterday, after work, I went to my friend Sue's house. My son, daughter and her family met me there. After going out on the boat, we grilled out hamburgers, steak and brats. My daughter had made potato salad. Plus, we had baked beans. I had spotted this dessert when looking through the magazine a few days ago. Since, Sue loves peaches, I decided to make it. Any fruit topping would be good to use in this recipe.

The recipe was easy to follow and didn't take long at all. I like the crust being crescent rolls; therefore, it doesn't come out too sweet. We didn't have any leftovers!

Peaches 'n' Cream Pizza
Source: Taste of Home Quick Cooking January/February 2006

1 tube (8 oz) refrigerated crescent roll dough
1 pkg (8 oz) cream cheese, softened
1/2 cup sugar
1 tsp almond extract
1 can (21 oz) peach pie filling (or any pie filling)
1/2 cup all-purpose flour
1/4 cup packed brown sugar
3 T cold butter
1/2 cup sliced almonds

Separate crescent dough into eight triangles. Press onto a greased 12-inch pizza pan; seal seams. Bake at 375 degrees for 8-10 minutes or until edges are golden. Cool slightly on a wire rack.

In a small mixing bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. Top with pie filling. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over peaches. Top with almonds.

Bake for 20-25 minutes or until golden brown. Cool. Refrigerate leftovers.

Yield: 12-16 servings