Are you tired of pigs-in-a-blanket and looking for something different to spice up your appetizer tray? Lauren Chattman from Pillsbury shows us how to make Thai pizza appetizers that have a sweet and spicy kick.
If using crescent rolls: Unroll both cans of dough; separate into 4 long rectangles. Place rectangles in ungreased 15x10x1-inch pan; press in bottom and up sides to form crust.
If using dough sheets: Unroll both cans of dough. Place rectangles in ungreased 15x10x1-inch pan; press in bottom and up sides to form crust.
Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
In small bowl, mix cream cheese spread, peanut butter, ginger and ground red pepper. Spread over cooled crust. Top with carrot, bell pepper, cucumber and peanuts.
Serve immediately, or cover and refrigerate up to 2 hours before serving. Just before serving, sprinkle with cilantro. Cut into squares.
LISA: Hi I’m Lisa Birnbach for howdini.com and with me is Lauren Chattman for Pillsbury. Do you ever feel when you’re preparing your hors d'oeuvre tray for a party you’re just sort of rounding up the usual suspect? Well Lauren is here to show us something new. This is called Thai appetizer pizza.
LAUREN: That’s right and doesn’t it look good?
LISA: It does. How do you start?
LAUREN: Well, we start off with two sheets of Crescent Recipe Creations Flaky Dough Sheets. I’ve got one out here already. And I’ll pop open a second one.
LAUREN: Put it out onto the baking sheet. And I’m just going to roll it right out onto this one. And the important thing when you’re rolling out this dough is to remember to seal up the seam in between the two doughs. And just kind of press it into place and believe it or not…
LISA: And now you’re done.
LAUREN: It’s ready to bake. That’s right.
LISA: That’s amazing.
LAUREN: That’s right. The first step of this recipe is done.
LAUREN: You put it in an oven: 375-degrees for 13 to 17 minutes—
LISA: And then out comes…
LAUREN: Until it’s beautifully golden. Now at this point if you’re getting ready for a big party and you have a lot to do, you can actually bake this dough sheet the night before and loosely cover it and set it aside at room temperature until you’re ready to assemble it for your party.
LAUREN: You’re ready to see the next step?
LISA: Yes I am.
LAUREN: All right this is the topping that’s going to go one. We have half a cup of cream cheese and chive spread mixed with some smooth peanut butter—it’s a quarter of a cup—half a teaspoon of ground ginger, and a quarter teaspoon of cayenne pepper just to give it a little bit of kick.
LISA: This is what makes it Thai.
LAUREN: That’s right. Those peanut flavors, the ginger…
LISA: You know what I like about it too is that the toppings will stick to this, so that they won’t fall.
LISA: Okay and you won’t have a mess in your living room.
LAUREN: Exactly, exactly. All right.
LISA: I’m thinking.
LAUREN: Now this is spread out beautifully here and now we’re ready for those toppings. We’ve got some chopped fresh vegetables. We’ve got some red bell pepper—half a cup—you want to do those?
LISA: I will.
LAUREN: And this is a half a cup of cucumber. You should seed the cucumber because the seeds are the watery part of the cucumber and you don’t want your cucumber to get too soggy. And then we’ve got a half a cup of carrot. That’s really pretty too.
LAUREN: And a little bit of chopped peanuts. Now at this point you can either finish it and serve it…
LAUREN: Or you can set it aside again, this time refrigerate it, loosely cover it, refrigerate it for up to two hours before your party.
LAUREN: And now the finishing touch: sprinkle on a little cilantro.
LISA: Very pretty.
LAUREN: We’re done.
LISA: We’re really done?
LAUREN: That’s it.
LISA: We don’t have to cook it?
LAUREN: We don’t have to cook it. It’s ready to slice and serve.
LISA: So really all we’re going to do now is put it on a platter and make it look as good as this.
LAUREN: That’s right. Beautiful. Good job.
LISA: And of course Lauren I will never tell my guests how easy this was to make. Thank you so much.
LAUREN: You’re welcome.
LISA: If you want to see more great party ideas, everyday recipes and tips, visit Pillsbury.com. I’m Lisa Birnbach for howdini.
Lauren Chattman Cookbook Author and Pastry Chef
Lauren Chattman is a former pastry chef, a cookbook author, and an ardent home baker. She has made a career out of translating upscale food trends into easy recipes that can be made at home, realistically and without stress. more about this expert »