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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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When my boys were in high school, they often tried of traditional breakfast foods. To keep them interested, I would make this pizza. It's also a great appetizer. Judy Shinner, Fort Collins, Colorado Ingredients:
1 tube (8 ounces) refrigerated crescent rolls |
1 pound bulk pork sausage |
1 cup frozen shredded hash brown potatoes, thawed |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
6 bacon strips, cooked and crumbled |
1/2 cup sliced ripe olives |
1 cup (4 ounces) shredded cheddar cheese |
1 cup (4 ounces) shredded mozzarella cheese |
5 eggs |
1/4 cup milk |
1/2 teaspoon salt |
2 tablespoons grated parmesan cheese |
Directions:
1. Unroll crescent dough and separate into triangles; place on a greased 12-in. pizza pan. Press seams together and build up edges; set aside.
2. In a skillet, cook sausage over medium heat until no longer pink; drain and cool slightly. Sprinkle sausage, hash browns, mushrooms, bacon and olives over dough. Top with cheddar and mozzarella cheeses.
3. In bowl, beat eggs, milk and salt; pour over pizza. Sprinkle with Parmesan cheese. Bake at 375° for 25-30 minutes or until golden brown. Let stand for 10 minutes before cutting. Yield: 6-8 slices.
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