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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


  • Separate crescent dough into eight triangles; place on an ungreased
  • 12-in. pizza pan with points toward the center. Press onto pan to
  • form a crust, sealing perforations. Build up edges slightly. Bake at
  • 375° for 8 minutes.
  • Meanwhile, crumble sausage into a large nonstick skillet coated with
  • cooking spray. Add mushrooms; cook and stir over medium heat until
  • meat is no longer pink. Drain and set aside. In the same skillet,
  • cook the potatoes, garlic salt and pepper over medium heat until
  • browned.
  • Sprinkle sausage mixture over crust. Layer with potatoes, onions, red
  • pepper and cheese; pour egg substitute over the top. Bake for 10-12
  • minutes or until egg is set and cheese is melted. Yield: 6 slices.

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Sausage and Egg Pizza (continued)

Directions (continued)

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.