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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Topped with favorite breakfast ingredients including eggs, sausage and hash browns, this colorful pizza makes a hearty centerpiece for a special breakfast or Sunday brunch, says Loretta Kenna of St. Elizabeth, Missouri. Ingredients:
1 tube (4 ounces) refrigerated crescent rolls |
1/4 pound bulk pork sausage or 4 johnsonville® smoked sausage, sliced |
1/2 cup frozen shredded hash brown potatoes, thawed |
2 tablespoons diced sweet red pepper |
2 tablespoons diced green pepper |
1/2 cup shredded cheddar cheese |
2 eggs |
2 tablespoons 2% milk |
1/8 teaspoon pepper |
1 tablespoon shredded parmesan cheese |
Directions:
1. Separate crescent dough into four triangles; arrange on an ungreased 7-1/2-in. round pizza pan with points toward the center. Press onto the bottom of pan, building up edges slightly.
2. In a small skillet, cook sausage over medium heat until no longer pink; drain. Sprinkle over crust. Top with potatoes, peppers and cheddar cheese.
3. In a small bowl, whisk the eggs, milk and pepper. Pour over pizza; sprinkle with cheese.
4. Bake at 375° for 20-25 minutes or until eggs are completely set and top is golden brown. Cut into slices. Yield: 2 servings.
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