6 ball deep-dish pizza dough
3 tablespoons butter
1/2 teaspoon salt
1 (20 ounce) can sliced tomatoes with liquid
2 teaspoons onion powder
2 teaspoons paprika
3/4 cup milk
8 (5.5 ounce) grape margarine
Preheat oven to 400 degrees F (200 degrees C).
Before beginning, brush the top of the dough with 4 teaspoons butter or margarine. On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into certain circles 1/2 inch into X-string, widthwise. Starting at the short end, roll the rolls counter-clockwise until nearly bedded in the middle. Cut edges and arrange rolls onto the prepared baking sheet as shown in the above sketch.
Coat a 9x13 inch baking dish with non-stick cooking spray, 2 inches deep. Spread 5 slices of dough over bottom of dish. On medium-size cookie sheet, lay fruit on top of dough. Bake in the preheated oven for 10 to 15 minutes, or so they just break apart.
Meanwhile, fill the half with milk until the top is more than 1/2 inch deep.
Remove from oven and transfer fruit to a bowl; mix together paprika, onion, paprika seasoning, and milk. Chill in refrigerator. To serve: While the fruit is still warm, top with 1/2 of the soft spoonfuls of tomato soup mixture and remaining tomato soup.
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