Shelly's Recipe

GARDEN SEAFOOD PIZZA

Category: Seafood

1 (8 oz) pkg refrigerated crescent rolls
1 1/2 cup firmly packed fresh spinach leaves, stemmed and coarsely chopped
1 (8 oz) cream cheese, softened
1 green onion with top, sliced
1/2 tsp dill weed
1/8 tsp black pepper
1 tsp lemon zest, divided
1/2 tsp lemon juice
4 oz crabmeat, coarsely shopped
1/4 cup pitted olives, coarsely chopped

Preheat oven to 350. 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 roller, roll out dough to 12 inch circle, pressing seams together to seal. Bake 12-15 minutes or until golden brown. Remove from oven. Cool completely.

Chop spinach in 3 batches. In a bowl, combine cream cheese, 1 cup of the spinach, green onion, dill weed, pepper, 1/2 of the lemon zest and lemon juice; mix well. Spread cream cheese mixture evenly onto crust. Coarsely chop crabmeat, olives and remaining lemon zest. Cut pizza & serve.