Sponsored by Ferrero Foodservice
Ingredients:
Yields: 3 pizza cookies
- 3 each 16-oz. frozen sugar cookie dough tubes, ready to use (RTU)
- 11/2 c. natural peanut butter, melted, keep warm
- 3 each fresh bananas, sliced
- 3 c. fresh strawberries, cut into cubes
- 11/2 c. Butterfinger®, chopped into 1/2” pieces
- 11/2 c. Baby Ruth®, chopped into 1/2” pieces
- 11/2 c. CRUNCH® whole pieces
- 3 c. mini marshmallows
- 1/2 c. strawberry sauce, RTU
Directions:
Remove cookie dough from the freezer and thaw in the refrigerator until soft and pliable. With your hands, press 2/3 of the cookie dough into the bottom of a pizza pan, making sure to press dough up the sides to the top of the pan. Spread the warmed peanut butter on the bottom of the pizza, followed by the bananas, strawberries, Butterfinger®, Baby Ruth®, CRUNCH® and mini marshmallows. Take the remaining 1/3 of the cookie dough and pinch off small pieces, making sure to flatten them between your fingers. Place flattened pieces on top of the pizza, covering the top completely. Place pizza pans on a sheet pan and bake as per instructions. Remove from the oven to cool slightly, and, with a small, sharp knife, run the tip around the sides of the pizza pan to loosen the cookie dough. To serve, cut into wedges, drizzle with strawberry sauce and lightly dust with powdered sugar.
