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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (94g) Recipe makes 16 servings |
||
| Calories 266 | ||
| Calories from Fat 122 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.6g | 20% | |
| Saturated Fat 5.2g | 26% | |
| Monounsaturated Fat 6.1g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 24mg | 8% | |
| Sodium 217mg | 9% | |
| Potassium 136mg | 3% | |
| Total Carbohydrate 34.0g | 11% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 17.1g | ||
| Protein 3.6g | 7% | |
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Taffy Apple Pizza
By: Sharon123
Feb 12, 2003
A Pampered Chef winner! One of my favorites. The crust is sugar cookie dough! Did you know taffy originated in Germany? And apples are used extensively in Germany too! I guess that makes this a German recipe!(lol)
SERVES 16 , 1 12-inch pizza
Ingredients
- 1 (18 ounce) package refrigerated sugar cookie dough
- 1/4 cup creamy peanut butter
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup brown sugar, packed
- 1/2 teaspoon vanilla
- 2 medium granny smith apples, peeled, cored, and sliced
- 1 cup carbonated lemon-lime beverage
- ground cinnamon
- 1/4 cup caramel ice cream topping
Directions
1
Put sliced apples into the lemon-lime soda to soak so they won't brown.2
Preheat oven to 350*.3
Roll cookie dough into a 12-inch circle on a 13" baking stone that has been lightly floured.4
Bake approximately 5 minutes longer than directions on package say. (My package says 10-12 minutes, so bake about 15 minutes.).5
Let cool.6
In a bowl, mix peanut butter, cream cheese, sugar and vanilla.7
Spread over cooled cookie crust.8
Then drain apples and arrange in a spiral, to cover entire "pizza".9
Srinkle with cinnamon and pour over caramel topping.10
It's ready to serve!11
Enjoy!
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- Course > Desserts
- Main Ingredient > Fruit > Apples
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
- Occasion > Holiday/Event
- Occasion > Brunch
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: *kels*
On Oct 6, 2008
Made this for work this morning and was wonderful! I did use 1/2 c. peanut butter (personal preferance) and sprinkled with cinn. and sugar mixture...Perfect recipe to us up some apples! Thanks
From: Finny's Mom
On Jan 29, 2008
Awesome recipe! The only thing I would do differently is roll the dough out to about 10-11" because it expands and then goes off the edges into your oven if you do it too close to the edge of the stone. Thanks, Sharon!
From: LoriInIndiana
On Oct 15, 2007
I have been making this for several years and it never fails to make people happy. I do personally leave out the peanut butter, due to personal preference and also to alleviate allergy concerns when served to kids. If I have time, I make my own cookie dough. If I don't, I buy it. My biggest hint when making this would be this: Once you have baked your cookie crust, let it cool and then cut it into the desired shapes, slices, etc. THEN top it with the cream cheese mixtures, apples, etc. This makes for a prettier presentation and also makes it a lot less messy. A great choice, especially for fall, I highly recommend this one.
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