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Breakfast Pizza

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

6 ServingsPrep: 15 min. Bake: 25 min. + standing

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

Unroll crescent dough and separate into triangles; place on a greased
12-in. pizza pan. Press seams together and build up edges; set
aside.
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.
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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Breakfast Pizza (continued)

Nutrition Facts: 1 serving (1 each) equals 561 calories, 41 g fat (17 g saturated fat), 247 mg cholesterol, 1,366 mg sodium, 22 g carbohydrate, 1 g fiber, 25 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.