No need to do any fancy dough-flinging to make this gorgonzola and caramelized onion-topped pizza. It starts with refrigerated crescent dinner rolls.
What You Need
Original recipe yields 6 servings
1 pkg. (8 oz.) refrigerated crescent dinner rolls
1 Tbsp. butter
2 cups thinly sliced sweet onion s
2 Tbsp. sugar
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (4 oz.) ATHENOS Crumbled Gorgonzola Cheese
2 tsp. fresh rosemary
Add To Shopping List
Let's Make It
Heat oven to 375°F.
Unroll crescent rolls onto baking sheet to form one rectangle, pressing perforations to seal. Bake 7 to 9 min. or until golden brown. Cool slightly.
Melt butter in large skillet on medium-high heat. Add onions and sugar. Cook until onions are brown and mixture is syrupy, stirring frequently. Cool slightly. Spread prepared crust with cream cheese. Top with caramelized onions, cheese and rosemary.
Bake 5 to 7 min. or until cheese begins to melt.
Serve pizza with a crisp mixed green salad.
You can make the caramelized onions up to 2 days ahead. Cover and refrigerate until ready to use.
Prepare using ATHENOS Crumbled Feta for the gorgonzola.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.