|12 Fresh or Parbaked Pizza Crusts|
1 1/2 c. (12 oz.)Cream Cheese Filling (See recipe below)
1 1/2 c.(14 oz.)Musselmans Diced Apple Pizza Topping
1/2 c. (2 oz.)Streusel Topping (See recipe below)
Bake at 500 F. 7 -9 min.
Cream Cheese Filling
1 lb., 4 oz. (3 1/2 c.) Yield
Makes enough topping for: 50 (6-inch) pizzas or 7 (12-inch) pizzas or 4 (16-inch) pizzas.
1 c. packed Brown Sugar
1 1/2 c. Flour, all-purpose
1/2 c. Butter or margarine, softened
1/2 c. Pecans, chopped
1/2 tsp.Cinnamon, ground
Directions (Struesel topping):
In mixer bowl, combine brown sugar, flour and margarine. Using electric mixer, mix until crumbly. Stir in pecans and cinnamon. Cover and refrigerate up to 1 month. Stir mixture before measuring. Preheat pizza oven to 500 F.
Spread Cream Cheese Filling evenly over pizza crust.
Directions (Cream Cheese Filling):
In mixer bowl, beat cream cheese until smooth, using electric mixer. Add eggs; beat until light and fluffy. Cover and refrigerate up to 1 week.
Spread Musselmans Apple pizza topping on top. Sprinkle with Streusel Topping. Bake as directed until crust is golden brown and cheese filling sets.* Serve warm or cold.
*If using parbaked pizza crusts, adjust time as needed. Bake until crust is golden brown and cheese filling sets.
VARIATION: For a spicier version, substitute Musselmans Apple Butter Pizza Topping for the Diced Apple.