How to make Thai Pizza Appetizers
|Refrigerated crescent dinner rolls/2 cans 8 oz each refrigerated flaky dough sheet||16 Ounce (2 Cans, 8 Ounce Each)|
|Chive and onion cream cheese spread||1⁄2 Cup (8 tbs) (From 8 Ounce Container)|
|Creamy peanut butter||1⁄4 Cup (4 tbs)|
|Ground ginger||1⁄2 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon (Cayenne)|
|Shredded carrot||1⁄2 Cup (8 tbs) (1 Small)|
|Chopped red bell pepper||1⁄2 Cup (8 tbs) (1/2 Medium)|
|Chopped seeded cucumber||1⁄2 Cup (8 tbs) (1/2 Small)|
|Chopped salted peanuts||1⁄4 Cup (4 tbs)|
|Chopped fresh cilantro||1⁄4 Cup (4 tbs)|
Heat oven to 375°F.
If using crescent rolls: Unroll both cans of dough; separate into 4 long rectangles. Place rectangles in ungreased 15x10x1-inch pan; press in bottom and up sides to form crust.
If using dough sheets: Unroll both cans of dough. Place rectangles in ungreased 15x10x1-inch pan; press in bottom and up sides to form crust.
Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
In small bowl, mix cream cheese spread, peanut butter, ginger and ground red pepper. Spread over cooled crust. Top with carrot, bell pepper, cucumber and peanuts.
Serve immediately, or cover and refrigerate up to 2 hours before serving. Just before serving, sprinkle with cilantro. Cut into squares.
Serving size: Complete recipe
Calories 2485 Calories from Fat 1573
% Daily Value*
Total Fat 178 g273.5%
Saturated Fat 63.2 g315.8%
Trans Fat 0 g
Cholesterol 801.3 mg267.1%
Sodium 3253.7 mg135.6%
Total Carbohydrates 149 g49.8%
Dietary Fiber 17.5 g69.8%
Sugars 56.7 g
Protein 85 g170.4%
Vitamin A 375.8% Vitamin C 173%
Calcium 53.5% Iron 26.9%
*Based on a 2000 Calorie diet