4 cups (1 L) assorted fresh fruit such as strawberries, kiwi, bananas or peaches; blueberries or raspberries
Preheat oven to 350°F (180°C). For crust, shape cookie dough into a ball. Place dough in center o White Large Round Stone with Handles; flatten slightly with palm of hand. Using lightly floured Baker’s Roller®,roll out dough to 12-in. (30-cm) circle, about 1/4 in. (6 mm) thick.
Bake 18-20 minutes or until light golden brown. Remove pan from oven to cooling rack; cool 10 minutes. Carefully loosen cookie from baking stone using Bread Knife. Cool completely.
For topping, combine cream cheese and sugar in a small bowl; mix well. Spread mixture evenly over top of cookie. Arrange fruit over cream cheese mixture. Refrigerate. Cut into 16 wedges with Pizza Cutter. Serve using Mini-Serving Spatula.
Nutrients per serving:
Calories 220, Total Fat 12 g, Saturated Fat 5 g, Cholesterol 25 mg, Sodium 180 mg, Carbohydrate 28 g, Fiber 1 g, Protein 3 g