 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
|
Ingredients:
1 8-ounce tube refrigerated crescent rolls |
1 pound(s) bulk pork sausage |
1 4-ounce can(s) sliced mushrooms, drained |
1 cup(s) (4 ounces) shredded part-skim mozzarella cheese |
1 cup(s) (4 ounces) shredded cheddar cheese |
Directions:
1. • Separate crescent roll dough into eight triangles and place on an ungreased 12-in. round pizza pan with points toward the center. Press over bottom and up sides to form a crust; seal perforations. Bake at 350° for 10 minutes.
2. • Meanwhile, in a skillet, cook and crumble sausage. Drain; place over crust. Sprinkle with mushrooms and cheeses.
3. • Bake at 350° for 15 minutes or until cheese is melted. Yield: 8-10 servings.
|
|