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Hashbrown and Sausage Breakfast Pizza

 Hashbrown and Sausage 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 Eggland's Best 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

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Hashbrown and Sausage Breakfast Pizza (continued)

Directions (continued)

  • Parmesan cheese. Bake at 375° for 25-30 minutes or until golden
  • brown. Let stand for 10 minutes before cutting. Yield: 6-8 slices.
Nutritional 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.