Somewhere between a crepe and an excuse to eat cheesecake for breakfast. These thin pancakes are filled with a sweet, creamy cheese filling, rolled up, then pan-fried until golden.

Watch Me Make It

Prep: 10 minutes   |   Ready in: 120 minutes   |   Yield: 16 servings

Fresh blackberries and creamy cheesecake topping turn a simple cookie crust into a dessert made for sharing.

Ingredients

• 2 tsp. oil
• 1 pkg. (16.5 oz.) refrigerated sugar cookie dough
• 8 oz. cream cheese, softened
• ½ cup (1 stick) butter, softened
• 12 oz. blackberries, divided
• ½ cup white chocolate, melted and cooled slightly
• Orange zest, optional

Directions

1. Preheat the oven to 350°F. Grease a large round baking stone or pizza pan with the oil.
2. Form the cookie dough into a ball and place it in the center of the pan. Flatten slightly with the palm of your hand. Lightly flour the dough and a baker’s roller or rolling pin, then roll the dough to the edges.
3. Bake for 16–20 minutes, or until lightly golden. Cool completely.
4. Beat the cream cheese and butter for 2 minutes and 30 seconds. Add the melted white chocolate and beat for another 2 minutes. Add half of the blackberries and mix for 1 minute, or until the berries are broken down.
5. Frost the cooled cookie and garnish with the remaining blackberries and orange zest, if you’d like.
6. Chill in the refrigerator for at least 1 hour to set the frosting.
7. Cut into wedges and serve.

Laura’s Tip

Don’t skip the chill time. The white chocolate, cream cheese, and butter firm up in the refrigerator, which makes the cookie pizza much easier to slice.

Nutrition

Per serving: 220 calories; 14 g total fat; 6 g saturated fat; 20 mg cholesterol; 100 mg sodium; 23 g carbohydrate; 1 g fiber; 15 g sugars (includes 14 g added sugar); 2 g protein.