Breakfast Pizza Recipe
Ingredients
| Ground pork sausage | 1 pound | |
| 1 (8-ounce) can refrigerator crescent rolls | ||
| Shredded sharp Cheddar cheese | 1 Cup (16 tbs) | |
| Shredded mozzarella cheese | 1 Cup (16 tbs) | |
| 5 large eggs, lightly beaten | ||
| Milk | 1/2 Cup (16 tbs) | |
| Dried oregano | 3/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
Directions
Brown sausage in a large skillet, stirring until it crumbles; drain.
Set aside.
Unroll crescent rolls, separating into 8 triangles.
Place triangles with elongated points toward center on a greased 12-inch pizza pan.
Press perforations together to form a crust.
Bake at 375° for 8 minutes on lower rack of oven.
(Crust will be puffy when removed from oven.) Reduce oven temperature to 350°.
Spoon sausage over dough; sprinkle with cheeses.
Combine eggs and remaining ingredients; pour over sausage mixture.
Bake at 350° on lower rack of oven 30 to 35 minutes or until crust is golden.
Cut into wedges to serve.
Set aside.
Unroll crescent rolls, separating into 8 triangles.
Place triangles with elongated points toward center on a greased 12-inch pizza pan.
Press perforations together to form a crust.
Bake at 375° for 8 minutes on lower rack of oven.
(Crust will be puffy when removed from oven.) Reduce oven temperature to 350°.
Spoon sausage over dough; sprinkle with cheeses.
Combine eggs and remaining ingredients; pour over sausage mixture.
Bake at 350° on lower rack of oven 30 to 35 minutes or until crust is golden.
Cut into wedges to serve.
Chef
