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 do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 can (235 g) refrigerated crescent dinner rolls
1 Tbsp. butter
2 cups thinly sliced onions
2 Tbsp. sugar
125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, softened
1/2 cup crumbled Gorgonzola cheese
2 tsp. fresh rosemary
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How do I make it ?
Heat oven to 375°F.
Unroll dough onto baking sheet; firmly press perforations and seams together to form 12x8-inch rectangle. Bake 7 to 9 min. or until golden brown.
Meanwhile, melt butter in large skillet on medium heat. Add onions and sugar; cook 10 to 15 min. or until onions are tender and golden brown, stirring frequently. Cool slightly.
Spread crust with cream cheese; top with onions, Gorgonzola and rosemary.
Bake 5 to 7 min. or until cheese begins to melt.
Kraft Kitchen Tips!
Serve with a crisp mixed green salad tossed with your favourite Kraft Dressing.
The onions can be cooked ahead of time. Cool, then refrigerate up to 2 days before using as directed.
Substitute Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper for the Gorgonzola cheese.
Calories From Fat
% Daily Value
Total fat 14 g
Saturated fat 6 g
Cholesterol 20 mg
Sodium 420 mg
Total carbohydrate 20 g
Dietary fibre 2 g
Sugars 9 g
Protein 5 g
8 servings, 1 piece (91 g) each
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.