California Appetizer Pizza

Source: The Pampered Chef

1 (8 ounce) package refrigerated crescent rolls
2 ripe avocados, peeled and mashed
2 tablespoons onion, finely chopped
1 lemon
1/4 cup sour cream
1/2 teaspoon salt
4 ounces (1 cup) Monterey jack cheese, shredded
4 ounces flake or leg style imitation crab meat, chopped
2 plum tomatoes, seeded and Chopped
2 tablespoons fresh cilantro or parsley, snipped

Heat Oven to 350 degrees F.

Unroll crescent dough; Separate into triangles. On 13-inch Round Baking Stone, arrange triangles in circle with points in the center and wide ends toward the outside. Using lightly floured Dough and Pizza roller, roll out dough to a 12- inch circle, pressing seams together to seal. Bake 12 to 15 minutes or until golden brown. Remove from oven to Nonstick Cooling rack. Cool completely.

In Classic 2-quart Batter Bowl, Mash avocado using Pastry Blender or Nylon Masher. Finely chop onion using Food Chopper. Juice lemon to measure 2 teaspoons lemon juice using lemon aid. Add sour cream, onion, lemon juice, and salt to avocado; mix well. Spread mixture evenly onto crust using skinny scraper. Using Deluxe Cheese Grater fitted with coarse shredding drum, shred cheese evenly over avocado mixture. Coarsely chop crab meat using Food Chopper. Seed and chop tomatoes using 5-inch Self-sharpening utility Knife. Sprinkle crab meat and tomatoes over cheese. Snip cilantro using Kitchen Shears; sprinkle over top. Cut pizza with pizza Cutter; serve using Mini-Serving Spatula.

Yield: 10 servings

Approximately 210 Calories and 16 Grams of fat per serving