Ingredients

The following ingredients have 16 Servings
  • 1 pkg (18 ounces/540 g) refrigerated sugar cookie dough
  • 1 pkg (8 ounces/250 g) cream cheese, softened
  • ½ cup (125 mL) packed brown sugar
  • ¼ cup (50 mL) creamy peanut butter
  • ½ teaspoon (2 mL) vanilla
  • 2 medium Granny Smith apples
  • ¼ cup caramel ice cream topping
  • ½ cup peanuts, chopped

Instruction

  • Preheat the oven to 350°F (176°C). Shape the cookie dough into a ball and place the dough in the center of the Pizza Stone; flatten the dough slightly. Using a lightly floured a Baker's Roller®, roll out the dough into a 14" (35-cm) circle, about ¼" (6 mm) thick. Bake for 16-18 minutes or until the dough is a light golden brown. Remove the stone from the oven and let it cool for 10 minutes. Carefully loosen the cookie from the baking stone using a knife; let the cookie cool completely on the baking stone.Combine the cream cheese, brown sugar, peanut butter, and vanilla in a Small Batter Bowl and mix well. Spread the cream cheese mixture evenly over the baked cookie.Peel, core, and slice the apples using the Apple Peeler, Corer & Slicer. Cut the apple slices in half and arrange them evenly over the cream cheese mixture.Microwave the ice cream topping on HIGH for 30-45 seconds or until warm; drizzle the topping evenly over the apples. Chop the peanuts using a Food Chopper; sprinkle the nuts over the apples. Cut the pizza into wedges.