Mini Fruit Pizzas

Recipe and samples complements of Baylee Steele, roommate extraodinaire.

I came home one day in December to these delightful treats that Baylee and her sister Leslie were working on. Definitely worth posting! This is very similar to my Strawberry Tarts in an earlier post. Get creative, make your own "food art!"

Ingredients:

Pillsbury sugar cookie dough

2 pkgs Cream Cheese, softened

Sugar

1 tsp Almond extract

1 tsp Vanilla

2 tsp Lemon Juice

2-4 Tablespoons Milk

Various fruits, strawberries, kiwi, pineapple, peaches, mango, blackberries, etc

Start with Pillsbury sugar cookie dough, roll it out thin, about a 1/4 in.  By placing a piece of wax paper on the counter and another on top of the dough, you eliminate messes and the problem of dough sticking to the rolling pin. Until I got a feel for thicknesses, I used a ruler to measure in a couple of spots and then you can feel with your hand if it's even. 

Cut large circles out with a round cutter or a large-mouthed glass. 

Check the package directions for oven temperature, but cut the cooking time in half. You want them to be done, but not turn brown.

Meanwhile, to soften cream cheese, leave out for several hours. If it's not quite there by the time you're ready, you can microwave it for 30 seconds. Be careful, it will pop or if heated too long will get chunky. 

Add sugar, lemon juice, flavorings and milk. Mix well. Wash, slice, drain, dry fruit, whatever it needs!

Once cookies are cooled, spread 2 tablespoons of cream cheese mixture then top with fruit. 

Serve that day. They are hard to store and the fruits will get juicy and the cookies soggy. If traveling, spread cream cheese ahead of time, stacking fillings together, then add fruit at arrival.
Thank you to the Steele girls for this inspiration!