Monday, October 12, 2009


1 roll (8-oz) refrigerated crescent rolls
1 pkg (8-oz) cream cheese, softened
1 tsp dried dill weed
1 tsp lemon zest
1/2 cup seafood cocktail sauce
1/2 medium cucumber, seeded and chopped
1/4 cup green bell pepper, seeded, and chopped
4 oz flaked or imitation crabmeat, coarsely chopped
1 tbsp fresh parsley, chopped

Preheat the oven to 350 degrees.

Unroll the crescent dough and separate it into triangles. On a 12 or 13-inch pizza pan or baking stone arrange the triangles in a circle with the points in the center. Using a lightly floured pizza roller or rolling pin, roll the dough into an even circle by pressing the seams together to seal into one piece of dough. Bake at 350 degrees for about 15 minutes or until golden brown. Remove the crust from the oven and cool completely. In a small mixing bowl, combine the cream cheese and dill weed. Add the lemon zest to the cream cheese mixture and mix well. Spread the mixture evenly over the cooled crust. Spread the cocktail sauce over the cream cheese mixture. Sprinkle the cucumber, bell pepper, and crabmeat over the cocktail sauce. Sprinkle with the parsley. Cut pizza and serve.

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