| | Directions | - Separate the crescent dough into eight triangles; then press onto a greased 12-inch pizza pan; seal the seams.
- Bake at 375ºF for 8-10 minutes or until edges are golden. Cool slightly on a wire rack.
- In a small mixing bowl, beat the cream cheese, sugar, and almond extract until smooth; spread over the crust.
- Top with the pie filling.
- In a small bowl, combine the flour and brown sugar; then cut in the butter until crumbly. Sprinkle this mixture over the peach pie filling.
- Top with the almonds.
- Bake for 20-25 minutes (at 375ºF) or until golden brown. Cool before serving. Refrigerate leftovers.
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Cook Time: 35 minutes
Container: 12-inch pizza pan
|  | | Ingredients | | - | | 1 package refrigerated crescent roll dough (8-ounce tube) |
| - | | 1 package cream cheese, softened (8-ounce package) |
| - | | 1/2 cup sugar |
| - | | 1/2 teaspoon almond extract |
| - | | 1 can peach pie filling (21-ounce can) |
| - | | 1/2 cup all-purpose flour |
| - | | 1/4 cup brown sugar |
| - | | 3 tablespoons cold butter |
| - | | 1/2 cup sliced almonds |
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