Friday, October 9, 2009

Too good not to share

Holly Clegg graciously provided recipes for Dead Pan. Below is one of them. It might brighten up your weekend!

Apple, Brie, and Brown Sugar Pizza (from Holly Clegg's trim&TERRIFIC™ Gulf Coast Favorites cookbook)

Oh my goodness….this is the absolute best!! Imagine a thin crisp crust topped with rich, creamy Brie and cinnamon apples. This pizza could be served for brunch, a snack or a light dessert. It is hard to beat or resist hot out of the oven—even a house full of 20 year old boys were grabbing for another piece. Miniature pizza crusts are a fun way to serve these pizzas.

Makes 8 slices

1 (13.8-ounce) can refrigerated pizza crust
4 ounces Brie, rind removed and thinly sliced
1 large baking apple, peeled, cored, and thinly sliced
3 tablespoons chopped pecans
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon

1. Preheat oven 450˚F. 2. On top of pizza crust, arrange Brie and apple slices concentrically around crust. In small bowl, mix together remaining ingredients, sprinkle over apples. 3. Bake 10–12 minutes or until cheese is melted and apples are tender. Slice, serve.

Nutritional information per serving:
Calories 193, Calories from fat (%) 33, Fat (g) 7, Saturated Fat (g) 3, Cholesterol (mg) 14, Sodium (mg) 328, Carbohydrate (g) 26, Dietary Fiber (g) 1, Sugars (g) 10, Protein (g) 6, Diabetic Exchanges: 1 1/2 starch, 1 medium-fat meat

Terrific Tidbit: I prefer Granny Smith apples as they are tart and compliment the Brie. Any large, thin round, unbaked pizza crust may be used.

1 comment:

Dana Fredsti said...

Wow. That sounds unbelievably sinful and yummy...