Name: Garden Seafood Pizza
Ingredients: 8 oz Refrigerated crescent rolls; (1 package); 1 1/2 c Fresh spinach leaves; firmly packed, stem and chop coarse; 8 oz Cream cheese; softened; 1 Green onion with top; sliced; 1/2 ts Dill weed; 1/8 ts Ground black pepper; 1 ts Lemon zest; divided; 1/2 ts Lemon juice; 4 oz Flake or leg-style imitation crabmeat; coarsely chopped; 1/4 c Ripe olives; pitted, coarsely chopped

Prophets…declare what God will do and what God requires. They speak the truth that people often do not want to hear. This rubs against the grain of a culture that treats religion as a consumer item. Those who adjust the Word of God to meet market trends, assuming the consumer is always right, are simply peddlers (2 Cor. 2:17). Those who come to religion assuming that the chief goal of God is to glorify humankind and asking, “What will it all get me?” receive only spiritual chaff.

David Garland

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats		To, Post	10	Servings

INGREDIENTS

8	oz	Refrigerated crescent rolls; (1 package)
1 1/2	c	Fresh spinach leaves; firmly packed, stem and chop coarse
8	oz	Cream cheese; softened
1		Green onion with top; sliced
1/2	ts	Dill weed
1/8	ts	Ground black pepper
1	ts	Lemon zest; divided
1/2	ts	Lemon juice
4	oz	Flake or leg-style imitation crabmeat; coarsely chopped
1/4	c	Ripe olives; pitted, coarsely chopped

INSTRUCTIONS

Preheat oven to 350&deg; F. Unroll crescent dough; separate into triangles. On
13" 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 12-inch circle, pressing seams together to
seal. Bake 12 - 15 minutes or until golden brown. Remove from oven. Cool
completely. Using food chopper, chop spinach in 3 batches. In 1 quart
batter bowl, combine cream cheese, 1 cup of the spinach, green onion, dill
weed, pepper, 1/2 teaspoon of the lemon zest and lemon juice; mix well.
Spread cream cheese mixture evenly onto crust. Using food chopper, coarsely
chop crabmeat and olives. Top pizza with remaining spinach, crabmeat,
olives and remaining 1/2 teaspoon lemon zest. Cut pizza and serve.
Typed and Busted by Carriej999@AOL.com 5/98
Recipe by: Pampered Chef
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on May 8,
1998

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