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Brunch Pizza Recipe
Brunch Pizza Recipe photo by Taste of Home

Brunch Pizza Recipe

Publisher Photo
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!)
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 6-8 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Brunch Pizza in Country Woman Christmas 1996, p12

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.

Reviews for Brunch Pizza

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 17, 2012

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

MY REVIEW
Reviewed Jan. 1, 2012

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.

MY REVIEW
Reviewed Dec. 29, 2011

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!

MY REVIEW
Reviewed Mar. 28, 2011

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.

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