Peaches 'n' Cream Pizza

(Linda Patrick, Houston, TX)

Prep: 15 min
Bake: 30 min + cooling

1 tube (8 oz) refrigerated crescent roll dough
1 pkg (8 oz) cream cheese, softened
1/2 C. sugar
1/2 tsp. almond extract
1 can (21 oz) peach pie filling
1/2 C. all-purpose flour
1/4 C. packed brown sugar
3 T. cold butter
1/2 C. sliced almonds

Separate crescent dough into eight triangles. Press onto a greased 12-in. pizza pan; seal seams. Bake @ 375 for 8-10 minutes or until edges are golden. Cool slightly on a wire rack.
In a small mixing bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. Top with pie filling. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over peaches. Top with almonds. Bake for 20-25 minutes or until golden brown. Cool. Refrigerate leftovers.

*Taste of Home: Quick Cooking, Jan/Feb 2006*