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Brunch Pizza Recipe

Brunch Pizza Recipe

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. YIELD: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

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.

Nutritional Facts

1 slice: 340 calories, 24g fat (10g saturated fat), 170mg cholesterol, 756mg sodium, 15g carbohydrate (4g sugars, trace fiber), 14g protein

Reviews for Brunch Pizza

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MY REVIEW
Reviewed Jan. 3, 2016

"Made this recipe just as shown. I thought it was a bit bland even though I used spicy sausage. Perhaps it was the brand of sausage that I used, but won't try again."

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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