Ingredients
1 tube (16-1/2 ounces) refrigerated sugar cookie dough1 cup miniature marshmallows1 cup semisweet chocolate chips1/2 cup chopped salted peanuts1/3 cup hot caramel ice cream topping, warmed
Preparation
Let dough stand at room temperature for 5-10 minutes to soften. Press dough onto a greased 12-in. pizza pan. Bake at 350° for 15-20 minutes or until deep golden brown.
Sprinkle with marshmallows, chips and peanuts. Bake 5-10 minutes longer or until marshmallows are puffed. Drizzle with caramel topping. Cool on a wire rack.
