1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This step always reminds me of how my mum would carefully prepare the oven, making sure it was just right before the magic began.
2. Unroll the crescent roll dough onto the parchment paper, gently pressing the seams together to form one large, round pizza base. Don’t worry if it’s not perfectly round—homemade charm comes with character.
3. Brush the melted butter evenly over the entire surface of the dough. This buttery layer is key—it helps the cinnamon sugar stick and creates that golden crust I remember so fondly.
4. In a small bowl, combine the granulated sugar and ground cinnamon. Sprinkle this mixture evenly over the buttered dough, making sure every inch is covered with that fragrant blend.
5. Place the baking sheet in the oven and bake for 12 to 15 minutes, or until the edges are golden brown and the cinnamon sugar starts to caramelize. Keep a close eye during the last few minutes to avoid burning—the smell will guide you!
6. While the pizza bakes, if you’re feeling indulgent, whisk together softened cream cheese, powdered sugar, and vanilla extract until smooth. This drizzle adds a creamy contrast that melts in your mouth.
7. Once baked, let the pizza cool for about 5 minutes. Then, drizzle your cream cheese mixture over the top or add fresh fruit slices for a vibrant finish. Cut into wedges and serve warm.

A little tip from my early kitchen adventures: if your crescent dough feels too soft, a quick chill in the fridge before baking helps it hold its shape better. It’s these small tricks that turn a simple recipe into a reliable favourite.