Bacon and Egg Breakfast Pizza |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Bacon, cheese, and potatoes make for tasty toppings on this kid-approved pizza. Reheat leftovers on a griddle or in a skillet over medium heat to get a crisp crust without overcooking the filling. Ingredients:
1 (8-ounce) can reduced-fat refrigerated crescent dinner roll dough |
cooking spray |
1 cup frozen shredded or diced hash brown potatoes, thawed |
6 center-cut bacon slices, cooked and crumbled |
1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese |
8 large egg whites, lightly beaten |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
2 tablespoons grated fresh parmesan cheese |
Directions:
1. Preheat oven to 375°.
2. Unroll dough, and separate into triangles. Press triangles together to form a single 10-inch round crust on a 12-inch pizza pan coated with cooking spray. Crimp edges of dough with fingers to form a rim.
3. Top prepared dough with potatoes, bacon, and cheddar cheese. Carefully pour egg whites over cheese; sprinkle with salt, pepper, and Parmesan cheese.
4. Bake at 375° for 23 minutes or until crust is browned. Cut into wedges.
5. Young Chefs can:
6. Unroll dough
7. Help top dough with toppings
8. Older Chefs can:
9. Press dough triangles together
10. Pour egg whites over cheese
11. Sprinkle salt, pepper, and cheese
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