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Brunch Pizza Recipe

Brunch Pizza Recipe photo by Taste of Home

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Whenever I entertain guests, this zippy pizza is a definite crowd-pleaser. (It also makes a great late-night snack for any time of the year!)

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Brunch Pizza Recipe

Prep: 15 min. Bake: 25 min.

Yield: 6-8 Servings

15 25 40

Ingredients

1 pound bulk pork sausage
1 tube (8 ounces) refrigerated crescent rolls
1 cup frozen shredded hash browns
1 cup (4 ounces) shredded cheddar cheese
5 eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese

Directions

Cook and crumble sausage; drain and set aside. Separate crescent roll dough into eight triangles and place on an ungreased 12-in. round pizza pan with points toward center. Press over the bottom and up the sides to form a crust; seal perforations. Spoon sausage over crust; sprinkle with hash browns and cheddar cheese.
In a bowl, beat eggs, milk, salt and pepper; pour over cheese. Sprinkle with Parmesan. Bake at 375° for 25-30 minutes or until crust is golden. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 340 calories, 24 g fat (10 g saturated fat), 170 mg cholesterol, 756 mg sodium, 15 g carbohydrate, trace fiber, 14 g protein.

Originally published as Brunch Pizza in Country Woman Christmas , p12

Cheddar Tip

Select sharp cheddar when using packaged shredded cheese from recipes that you’d like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.

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Reviews for Brunch Pizza

Brunch Pizza

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Reviewed on Nov. 17, 2012 by BoboDavis

Could this be made-ahead and frozen? Kinda worried about freezing the eggs?

Reviewed on Jan. 01, 2012 by JLinnGS

This was very tasty but the next time I make it I would use a pizza crust, it would be much easier, no chance of having anything run over the edge.

Reviewed on Dec. 29, 2011 by Patrica390

Very good and easy to prepare, made no changes other than using reduced fat crescent rolls. I baked it at the stated temperature for 26 minutes. Next time I will bake it for a little less time. The crust was a bit dark but not burned. A recipe to keep!

Reviewed on Mar. 28, 2011 by LindaRautiola

We love this recipe. I have had it since I was a child, though we make it in a 9X13 pan and cut into 8 pieces. It is also great warmed up the next day.