Thai Appetizer Pizza

Bold flavours mingle on this flaky pastry crust crowned with sassy ginger, peanut and veggie toppings. ...MORE + LESS -

2 cans (each 235 g) Pillsbury* Crescents

1/2 cup (125 mL) chive and onion cream cheese spread

1/4 cup (50 mL) creamy peanut butter

1/2 tsp (2 mL) ground ginger

1/4 tsp (1 mL) cayenne pepper

1/2 cup (125 mL) shredded carrot

1/2 cup (125 mL) chopped red pepper

1/2 cup (125 mL) chopped seeded cucumber

1/4 cup (50 mL) chopped salted peanuts

1/4 cup (50 mL) chopped fresh cilantro

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1

Heat oven to 375°F (190°C). Unroll both cans of the dough; separate into 4 long rectangles. Place rectangles in ungreased 15x10x3/4-inch (39x26x2 cm) pan; press in bottom and up sides to form crust.
2

Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
3

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.
4

Just before serving, sprinkle with cilantro. Cut into squares.