Southwest Salsa Pizza

          This cookbook was published in 1998..

Always read the recipe before making the recipe, I kinda did make this but changed it a bit, made it my own, anyway here's the actual recipe.

                                                 Southwest Salsa Pizza

1 package (8 oz) refrigerated crescent rolls 

1 package ( 8oz ) cream cheese

1 garlic clove, pressed

1/4 cup minced fresh cilantro or parsley, divided

3 plum tomatoes, seeded and chopped

1/4 cup coarsely chopped green pepper

2 Tablespoons chopped red onion

salt and pepper tp taste

1 ripe avocado, peeled , pitted and sliced

  

        Preheat oven to 350 degrees. Unroll crescent dough; separate into triangles. Arrange triangles in circle on greased 14-inch pizza pan, with points toward the center and wide ends towards the outside.

Pat out dough with fingers to 12-inch circle, pressing seams together to seal. Bake 12-15 minutes or until golden brown. Remove from oven; cool completely. In medium bowl , combine cream cheese, garlic and 2 Tablespoons cilantro, mix well. Spread mixture evenly onto crust. In medium bowl, combine remaining 2 Tablespoons cilantro, tomatoes, bell pepper, and onion. Season with salt and pepper. Spoon tomato salsa over cream cheese mixture, top with avocado slices. Cut into wedges to serve.

First off , my recipe used the refrigerated crescent dough ( crust like) didnt let the crescent cool before putting the cream cheese mixture on ...I added fire-roasted diced tomatoes, and chopped sweet peppers, pepperoni, and cheddar cheese( shredded)...