Slice and place the cookie dough in a single layer on a 12-inch pizza pan. Allow to stand for a few minutes at room temperature until softened. Flour hands generously and press dough slices together evenly to about 1/4 inch thick, leaving 1/2-inch raised edges all around. Bake at 325°F for 10 minutes or until lightly browned. Cool.
Combine cream cheese, mascarpone and egg in a small bowl. Beat until smooth. Spread evenly over crust except on edges. Bake 15 to 20 minutes or until filling is set and lightly browned. Cool.
Just before serving, arrange fig quarters on top. Melt jelly with lemon juice in a small saucepan over low heat and brush onto figs. Cut into wedges.
