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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I love to cook and experiment with new recipes. When I first made this breakfast pizza, my husband proclaimed it a definite keeper! This dish doesn't use traditional breakfast ingredients, but it's a surefire hit every time I serve it. Ingredients:
1 tube (8 ounces) refrigerated crescent rolls |
1 pound bulk pork sausage |
1 can (4 ounces) sliced mushrooms, drained |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
1 cup (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.
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