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Turkey-Cranberry Appetizer Pizza

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Created Mar 29, 2012
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  • 2 cans Pillsbury* Crescents
  • 8 oz (250 g) sliced smoked turkey
  • 1/3 cup (75 mL) sweetened dried cranberries
  • 1 1/2 cups (375 mL) shredded fontina or Swiss cheese
  • 1 tbsp (15 mL) butter or margarine
  • 1 clove garlic, finely chopped
  • 1 tsp (5 mL) dried rosemary leaves, crushed


  • 1
    Heat oven to 350ºF. Line large baking sheet with parchment paper. Unroll 1 can dough on paper-lined baking sheet. With floured rolling pin or fingers, roll or press dough into 12x8-inch rectangle, firmly pressing perforations to seal.
  • 2
    Top with turkey, cranberries and cheese to within 1/4 inch of edges.
  • 3
    On 14-inch length of parchment paper, unroll remaining can of dough; press to 11x8-inch rectangle, firmly pressing perforations to seal. Using pizza cutter or sharp knife, cut ten 8-inch strips, separating so 1/4 inch is between each strip. While holding paper with dough strips, turn dough strips upside down over cheese. Tuck ends of strips under dough.
  • 4
    In small microwavable bowl, microwave butter and garlic uncovered on High about 10 seconds or until melted. Brush garlic butter over edges and strips of dough; sprinkle with rosemary.
  • 5
    Bake 25 to 30 minutes or until edges are browned and centre is set, covering with foil during last 10 minutes of bake time if necessary to prevent excessive browning. Remove to cooling rack 5 to 10 minutes. Move to cutting board. Using pizza cutter or long-blade knife, cut into 24 squares, 6 rows by 4 rows, then cut each square in half diagonally.

Expert Tips

  • Tip 1
    Tip: Gruyère, Emmental, Edam, Gouda or provolone cheese can be used for the fontina.

Nutrition Information

No nutrition information available for this recipe
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