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Crescent Breakfast Pizzas
Crescent Breakfast Pizzas
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Flaky Pillsbury® crescents are the base for a breakfast, Italian style.
Prep Time:
25 Min
Total Time:
40 Min
Makes:
8 pizzas
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You may also enjoy:
Sausage-Tater Crescent Pizza
Muffuletta Crescent Pizza
Holiday Breakfast Bake
RECIPE
TIPS
REVIEWS (
4
)
NUTRITIONAL INFO
INGREDIENTS
4
slices bacon
1
cup sliced fresh mushrooms (about 3 oz)
1
can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1
package (3 oz) cream cheese, softened
1/4
cup basil pesto
1
cup shredded mozzarella cheese (4 oz)
2
large plum (Roma) tomatoes, each cut into 8 slices
3
medium green onions, sliced (3 tablespoons)
DIRECTIONS
1.
Heat oven to 375°F. Spray large cookie sheet with cooking spray. In 10-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon bacon drippings in skillet. Cook mushrooms in bacon drippings over medium heat 4 to 5 minutes, stirring frequently, until lightly browned.
2.
If using crescent rolls: Unroll dough; separate into 4 rectangles. Press each into 8x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Press each into 8x4-inch rectangle.
3.
Cut each in half crosswise, making 8 squares; place 1/2 inch apart on cookie sheet.
4.
Spread 2 teaspoons cream cheese and about 1/2 tablespoon pesto on each square. Top evenly with cooked mushrooms and 1/2 cup of the mozzarella cheese. Arrange tomato slices over cheese. Sprinkle with onions, crumbled bacon and remaining 1/2 cup cheese.
5.
Bake 13 to 15 minutes or until crust is golden brown. Immediately remove from cookie sheet. Serve warm.
High Altitude (3500-6500 ft):
No change.
High Altitude (3500-6500 ft):
No change.