Blueberry Cookie Pizza

Recipe from Pillsbury

Ingredients:
1 pk (16 oz) refrigerated sugar cookies
2 cups powdered sugar
2 to 3 tablespoons milk
1/4 teaspoon vanilla
1 can (21 oz) blueberry pie filling
1/4 cup packed brown sugar


Directions:  Preheat oven to 350°F
Spray pizza pan or cookie sheet with cooking spray or line with cooking parchment paper. Remove cookie dough from package; press into disk shape. On pizza pan, roll dough into round about 1/4 inch thick.  Bake 15 to 20 minutes or until lightly golden. Cool 15 minutes.

Meanwhile, in medium bowl, mix powdered sugar, 2 tablespoons milk and the vanilla. Stir in enough remaining milk, 1 teaspoon at a time, until icing is drizzling consistency. Spoon icing into small resealable food-storage plastic bag.  Spread blueberry pie filling over cookie. Cut off small corner of plastic bag; squeeze bag to pipe icing over filling. Sprinkle with brown sugar.  To serve, cut into wedges.  Makes 12 servings

Tips & Tricks:

You can also use your favorite fruit pie filling, such as cherry, apple or peach, instead of blueberry.

To keep dough from sticking, roll between 2 sheets of cooking parchment paper.

To have a perfectly round pizza, after rolling the dough, use a 9-inch cake pan turned upside down as a “cookie cutter.” Place the trimmings on top of the dough and roll again.