Braided Stuffed Pizza – An all-time favorite

1 (10 oz.) can Pillsbury Pizza Crust or two packages of crescent rolls
2 cloves of garlic, pressed
1 package of cream cheese
2 tsp Italian Spice Mix
1 tsp of PC Basil and Garlic Oil
10 slices pepperoni
1 cup shredded combo cheese (containing mozzarella)
Small wedge Parmesan or Romano cheese
5 mushrooms
Other fresh veggies of your choice (black olives, peppers, broccoli etc)

Preheat oven to 375 degrees. Unroll dough & place on RECTANGLE BAKING STONE. Using the DOUGH & PIZZA ROLLER, roll out to cover stone. Mix cream cheese, garlic, spices and oil in classic Batter Bowl and mix until smooth. Chop veggies with FOOD CHOPPER and set up in separate prep bowls. Using the PIZZA CUTTER, make 1” slits down both sides of rectangle. Using the SKINNY SCRAPER, spread garlic & herb cheese down center. Arrange pepperoni and fresh veggies over the cheese mixture. Sprinkle with cheese mix & using the DELUXE CHEESE GRATER, grate Parmesan over top. To braid, lift one strip of dough, twist & fold over mixture at an angle. Bake 20 minutes or until golden brown.