Crescent Breakfast Pizzas

Flaky Pillsbury® crescents are the base for a breakfast, Italian style.

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  • prep time 25 min
  • total time 40 min
  • ingredients 8
  • servings 8
 

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)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Pizza
Calories
260
(
Calories from Fat
170),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
7g,
7%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
25mg
25%;
Sodium
480mg
480%;
Total Carbohydrate
13g
13%
(Dietary Fiber
0g
0%
  Sugars
3g
3%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
2%;
Calcium
15%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.