Crescent Mushroom Brunch Pizza Recipe
Ingredients
| Refrigerated quick crescent dinner rolls | 8 Ounce, refrigerated | |
| Bacon | 1⁄2 Pound, fried drained and crumbled | |
| Egg | 3 , slightly beaten | |
| Dairy sour cream | 1 Cup (16 tbs) | |
| Mushrooms | 4 1⁄2 Ounce, sliced (Green Giant, Drained) | |
| Chopped stuffed olives/Ripe olives | 2 Tablespoon | |
| Chopped chives | 2 Tablespoon | |
| Caraway seed | 1 Teaspoon | |
| Grated parmesan cheese | 2 Tablespoon (Kraft) |
Nutrition Facts
Serving size
Calories 316 Calories from Fat 215
% Daily Value*
Total Fat 24 g37.5%
Saturated Fat 10.2 g51%
Trans Fat 0 g
Cholesterol 196.3 mg65.4%
Sodium 625.9 mg26.1%
Total Carbohydrates 12 g3.9%
Dietary Fiber 1.1 g4.3%
Sugars 5.1 g
Protein 14 g28%
Vitamin A 14.1% Vitamin C 6.5%
Calcium 15.2% Iron 6.1%
*Based on a 2000 Calorie diet
Directions
Separate dough into 8 triangles.
Place in ungreased 12-inch pizza or 13x9-inch pan; press over bottom and 1/2 inch up sides to form crust.
Sprinkle bacon over crust.
In medium bowl, combine eggs and sour cream; add mushrooms, olives, chives and caraway seed.
Pour egg mixture over bacon; sprinkle with parmesan cheese.
Bake at 375°F. for 18 to 25 minutes or until crust is deep golden brown.
TIP:
To reheat, cover loosely with foil; heat at 350°F. for 15 to 20 minutes.
HIGH ALTTTUDE-Above 3500 Feet: No change.
Chef
