Southwest Salsa Pizza
- 1 package (8 oz) refridgerated vegan crescent rolls
- 1 package (8 oz) Tofutti Better Than Cream Cheese (or other non-dairy cream cheese)
- 1 garlic clove
- 1/4 cup snipped fresh cilantro or parsley, divided
- 3 plum tomatoes, seeded and diced
- 1/4 cup chopped green bell pepper
- 2 tablespoons chopped red onion
- 1 ripe avocado, peeled, pitted, and thinly sliced
- salt and pepper to taste
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Preaheat oven to 350ºF. Unroll crescent dough and divide into 8 triangles. On pizza pan or stone, Arrange triangles in a circle with points in the center and wide ends toward the outside. Roll out dough to a 12-inch cirlce, pressing the seams together to seal. Bake according to directions on crescent roll package or until light golden brown. Remove from oven; cool completely. Mix cream cheese, garlic and 2 tablespoons of cilantro. Spread cream cheese mixture evenly over top of crust. Spoon remaining ingredients on top of pizza. Servings: 4 |
