1. Preheat oven to 350°F. For crust, shape cookie dough into a ball. Place dough in center of Medium Round Stone with Handles; flatten slightly with palm of hand. Using lightly floured Baker's Roller®, roll out dough to 12-inch circle, about 1/4-inch thick. Bake 18-20 minutes or until light golden brown; cool 10 minutes. Carefully loosen cookie from Baking Stone using Bread Knife. Cool completely. For topping, combine cream cheese and sugar in Small Batter Bowl; mix well. Spread mixture evenly over top of cookie. Slice strawberries, peeled kiwi, or bananas using Egg Slicer Plus® slice peaches using Paring Knife. Arrange fruit over cream cheese mixture. Refrigerate. Cut into 16 wedges with Pizza Cutter. Serve using Mini-Serving Spatula.

Yield: 16 servings

Nutrients per serving: Calories 210, Fat 10 g, Sodium 170 mg, Dietary Fiber less than 1 g

Cook's Tips: Substitute canned sliced peaches, well drained, for fresh peaches and grapes, cut in half, for blueberries, if desired.