Fruit Pizza Puff Recipe
- 1 (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets
- 1 (3.4 ounce) package vanilla instant pudding and pie filling mix
- 2 cups milk
- 4 cups assorted fresh fruit (sliced strawberries, kiwis, raspberries and/or blueberries)
- Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 400 degrees F.
- Unfold the pastry sheets on a lightly floured surface. Roll each sheet into a 12-inch square. Cut off the corners to make a circle. Gently press the dough with lightly floured fingers into a 12-inch circle. Place each pastry round on an ungreased baking sheet or pizza pan. Prick the pastry rounds all over with a fork.
- Bake for 20 minutes or until golden. Remove the pastries from the baking sheets and cool them on wire racks.
- Prepare the pudding mix using the milk according to the package directions. Spoon 1 cup of the pudding onto each crust and spread to within 1/2-inch of the edges. Arrange the fruit over the pudding. Cut each pizza into 8 wedges and serve immediately, or cover and refrigerate the pizzas for up to 4 hours.
