Description
A recipe for Crazy Cookie Tortilla Pizzas

Ingredients

• Nonstick cooking spray
  
• 2/3 cup whipped cream cheese, divided
  
• 5 (8 inch) flour tortillas
  
• 1 1/4 teaspoons granulated sugar
  
• 1/8 teaspoon ground cinnamon
  
• 1 package (16.5 ounces) Nestlé Toll House Refrigerated Chocolate Chip
  
• Cookie Bar Dough
  
• 1 2/3 cups (2 to 3 medium) peeled, chopped banana, divided
  
• 1/3 cup sweetened dried cranberries, divided
  
• 5 teaspoons chopped dry-roasted peanuts, divided
  
• 1/3 cup Nestlé Toll House Premier White Morsels
  
• 2 tablespoons creamy peanut butter

Preparation
PREHEAT oven to 350°F. Spray three baking sheets with nonstick cooking spray.

SPREAD 2 tablespoons cream cheese to edge of tortilla. Combine sugar and cinnamon in small bowl. Sprinkle 1/4 teaspoon of mixture over cream cheese. Cut bar of cookie dough into five sections. One at a time, cut each section into 16 pieces. Arrange dough pieces 1 inch apart over top of tortilla, leaving a 1-inch border around edge. Sprinkle with 1/3 cup banana, 1 tablespoon cranberries and 1 teaspoon peanuts. Repeat with remaining ingredients. Arrange two tortillas diagonally on a baking sheet.

BAKE for 20 to 25 minutes or until edges begin to brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PLACE morsels and peanut butter in small, heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 30 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over pizzas. Cool completely. Cut pizzas into wedges using pizza cutter or sharp knife.

Nutrition
Nutrition Information per serving: 460 calories; 210 calories from fat; 23 g total fat; 9 g saturated fat; 30 mg cholesterol; 370 mg sodium; 61 g carbohydrate; 2 g fiber; 33 g sugars; 7 g protein

Serves
Makes 5 pizzas, 2 servings each

Variations
no information available