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Brûlée Banana Pizza
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Brûlée Banana Pizza

29 Min(s)
15 Min(s) Prep
14 Min(s) Cook
Create a new sensation with our Brûlée Banana Pizza! Using cinnamon rolls for the crust and cream cheese in the sauce, they'll be coming back for more.
What You Need
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12 servings
Original recipe yields 12 servings
1 pkg. (12.4 oz.) refrigerated cinnamon rolls with icing
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 small banana s
2 tsp. cinnamon sugar
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Let's Make It
1
Heat oven to 400°F.
2
Place cinnamon rolls, cinnamon sides up, in single layer on 12-inch pizza pan sprayed with cooking spray; press to completely cover bottom of pan.
3
Bake 10 min. or until golden brown.
4
Remove pizza from oven. Heat broiler. Meanwhile, mix cream cheese and cinnamon roll icing until blended.
5
Spread warm pizza with cream cheese mixture. Slice bananas; arrange over pizza. Sprinkle with cinnamon sugar.
6
Broil, 6 inches from heat, 2 min. or until sugar starts to melt. Serve warm.
Kitchen Tips
Tip 1
Healthy Living
Save 30 calories and 4g fat per serving by preparing with reduced-fat refrigerated cinnamon rolls with icing and PHILADELPHIA Neufchatel Cheese.
Tip 2
How to Soften the Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened.
Tip 3
Special Extra
Sprinkle with 1/2 cup chopped PLANTERS COCKTAIL Peanuts or chopped PLANTERS Pecans before broiling.
Nutrition
Calories
180
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 300mg
13%
Total Carbohydrates 20g
7%
Dietary Fibers 1g
4%
Sugars 9g
18%
Protein 3g
6%
Vitamin A
4%
Vitamin C
2%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 servings
* 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.
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