Ingredients
1 tube (8 ounces) refrigerated crescent roll dough1 package (8 ounces) cream cheese, softened1/2 cup sugar1/2 teaspoon almond extract1 can (21 ounces) peach pie filling1/2 cup all-purpose flour1/4 cup packed brown sugar3 tablespoons cold butter1/2 cup sliced almonds
Preparation
Separate crescent dough into eight triangles. Press onto a greased 12-in. pizza pan; seal seams. Bake at 375° for 8-10 minutes or until edges are golden. Cool slightly on a wire rack.
In a small bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. Top with pie filling. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over peaches. Top with almonds. Bake for 20-25 minutes or until golden brown. Cool. Cut into wedges. Refrigerate leftovers.
