For as long as I can remember, I have been absolutely obsessed with the veggie pizza appetizer that my mom used to make. It was one of the only things that could convince me to eat raw broccoli; most likely because it sat on a bed of ranch dressing and buttery crescent rolls. That appetizer was especially popular on New Year’s Eve and during the winter months. I fell equally in love with its sweet counterpart as soon as summer rolled around. Those same buttery crescent rolls were baked up and topped with a sweet cream cheese mixture and tons of fresh fruit.
Decades later, I am still in love with both versions of this “pizza” recipe. Now that we’re officially in the throes of summer, I just can’t get enough of fresh fruit, which makes this a perfect summertime dessert. Many versions of this recipe use a sugar cookie base, and I’m sure that’s fabulous as well, but I just can’t budge from old memories when it comes to some things, this being one of them.
The most important thing is the cream cheese topping and lots of fresh fruit – whatever your favorites are, just pile them on! I love using a variety of colors – so pretty! If you make this for the 4th of July, you could use an alternating mix of strawberries and blueberries for a festive look.
I just adore nostalgic recipes, even if I only bust them out once or twice a year!
Unroll the crescent rolls and press into a 10x15-inch pan (or place on a parchment paper-lined cookie sheet), making sure to seal any seams. Bake for until puffed and golden brown, 11 to 13 minutes. Place the pan on a wire rack to cool completely.
Using an electric mixer, beat the cream cheese at medium speed until soft and smooth, about 2 minutes. Gradually add the sugar and beat until completely combined, then mix in the vanilla extract. Using an offset spatula, spread the cream cheese mixture over the cooled crust. Top with assorted fruit of your choice. Serve immediately, or cover and refrigerate for up to 2 days.