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Sausage and Egg Pizza

 Sausage and Egg Pizza
“Using turkey sausage, fat-free cheddar cheese, egg substitute and reduced-fat crescent rolls really helped cut calories and fat in this delicious recipe.” -Vicki Meyers of Castalia, Ohio
6 ServingsPrep/Total Time: 30 min.


  • 1 tube (8 ounces) refrigerated reduced-fat crescent rolls
  • 1/2 pound Italian turkey sausage links, casings removed
  • 1-3/4 cups sliced fresh mushrooms
  • 1-1/4 cups frozen shredded hash brown potatoes
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 2 green onions, chopped
  • 2 tablespoons finely chopped sweet red pepper
  • 1/2 cup shredded fat-free cheddar cheese
  • 3/4 cup egg substitute


  • Preheat oven to 375°. Unroll crescent dough and separate into
  • eight triangles; arrange in a single layer on a greased 12-in. pizza
  • pan. Press onto pan to form a crust and seal seams; pinch edge to
  • form a rim. Bake 8 minutes.
  • Meanwhile, in a large nonstick skillet coated with cooking spray,
  • cook sausage and mushrooms over medium heat 4-6 minutes or until
  • sausage is no longer pink and mushrooms are tender, breaking up
  • sausage into crumbles. Drain and remove sausage mixture. Add hash
  • browns, garlic salt and pepper to the same skillet; cook and stir
  • until browned.
  • Sprinkle sausage mixture over prepared crust; layer with potatoes,
  • green onions, red pepper and cheese. Carefully pour egg substitute

2 of 2

Sausage and Egg Pizza (continued)

Directions (continued)

  • over top. Bake 10-12 minutes or until egg is set and cheese is
  • melted. Yield: 6 slices.
Nutritional Facts: 1 slice equals 241 calories, 10 g fat (2 g saturated fat), 24 mg cholesterol, 744 mg sodium, 22 g carbohydrate, 1 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.