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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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âUsing turkey sausage, fat-free cheddar cheese, egg substitute and reduced-fat crescent rolls really helped cut calories and fat in this delicious recipe.â -Vicki Meyers of Castalia, Ohio Ingredients:
1 tube (8 ounces) refrigerated reduced-fat crescent rolls |
1/2 pound italian turkey sausage links, casings removed |
1-3/4 cups sliced fresh mushrooms |
1-1/4 cups frozen shredded hash brown potatoes |
1/4 teaspoon garlic salt |
1/4 teaspoon pepper |
2 green onions, chopped |
2 tablespoons finely chopped sweet red pepper |
1/2 cup shredded fat-free cheddar cheese |
3/4 cup egg substitute |
Directions:
1. Separate crescent dough into eight triangles; place on an ungreased 12-in. pizza pan with points toward the center. Press onto pan to form a crust, sealing perforations. Build up edges slightly. Bake at 375° for 8 minutes.
2. Meanwhile, crumble sausage into a large nonstick skillet coated with cooking spray. Add mushrooms; cook and stir over medium heat until meat is no longer pink. Drain and set aside. In the same skillet, cook the potatoes, garlic salt and pepper over medium heat until browned.
3. Sprinkle sausage mixture over crust. Layer with potatoes, onions, red pepper and cheese; pour egg substitute over the top. Bake for 10-12 minutes or until egg is set and cheese is melted. Yield: 6 slices.
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