Sausage-Tater Crescent Pizza

Pork sausage, cheddar cheese and hash browns mingle atop crescent roll dough in this home-baked pizza that will have them asking for more.

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Servings 6

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( 37 ) Ratings

37 Ratings

5 Stars 13%

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Member Reviews ( 5 )

9cd7b385-4768-436d-9ed9-a068f1ddc3d0

Bake-Off® Contest 25, 1974

Suzie Watts

Levelland, Texas

ingredients 8
Prep Time 15 min
Total Time 40 min

Ingredients

1: package (12 oz) bulk pork sausage

1: can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1: cup frozen shredded hash brown potatoes

1/2: cup shredded Cheddar cheese (2 oz)

3: eggs

1/2: teaspoon salt

1/8: teaspoon pepper

3: tablespoons milk

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Directions

1 Heat oven to 375°F. Into 8-inch skillet, crumble sausage. Cook over medium-high heat, stirring frequently, until no longer pink; drain.
2 If using crescent rolls: Unroll dough; separate into 4 rectangles. Place in ungreased 13x9-inch pan. Press over bottom and 1/2 inch up sides to form crust; firmly press perforations and edges to seal. If using dough sheet: Unroll dough. Place in ungreased 13x9-inch pan. Press over bottom and 1/2 inch up sides to form crust.
3 Spoon sausage evenly over crust. Sprinkle with potatoes and cheese. Beat eggs in medium bowl. Add remaining ingredients; mix well. Pour over cheese in crust.
4 Bake 18 to 23 minutes or until center is set and edges are deep golden brown. If desired, serve with salsa. Cover and refrigerate any remaining pizza.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 340
Calories from Fat: 190),

% Daily Value

Total Fat: 22g; 22%
(Saturated Fat 8g, 8% Trans Fat 2g 2% ),
Cholesterol: 140mg; 140%;
Sodium: 790mg; 790%;
Total Carbohydrate: 22g; 22%
(Dietary Fiber 0g 0% Sugars 4g 4% ),
Protein: 14g; 14%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 2%;
Calcium: 8%;
Iron: 10%;

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Stephanie659

report Posted Mar. 9, 2013 12:19 PM

I thought this was a great quick breakfast! I was searching for something I could make with the ingredients I had in my kitchen and this was perfect! I also used the turkey sausage crumbles like another reviewer mentioned. I will probably make this again. My husband really liked it.

Sabrynah

report Posted Dec. 10, 2012 10:40 AM

I agree that this definitely needs more eggs...not sure how many. I used 4, not enough. To save time and create a healthier alternative, I used the refrigerated Turkey Sausage Crumbles.

RitaRN2011

report Posted May. 28, 2012 10:45 AM

WOW, 12 eggs?!?!?! This is supposed to be baked on a 13 x 9 inch cookie sheet, thus the name "pizza" or a pizza pan. My pizza pan doesn't have tall enough sides, so definitely need to make sure that you can go up the sides, because if the eggs get underneath, the pizza sticks to the pan. This is awesome and I have been making this for years and years, sometimes adding cooked onions / peppers / mushrooms as well. I like to add a little bit of cayenne powder and some dry mustard to the eggs, as well as pepper for added zip. We usually make two: one with chorizo and one with mild sausage.

tinak98

report Posted Jan. 12, 2011 10:56 PM

I've made this several times now and my family LOVES it. I used a roll of sausage and lb.bacon. I cook the saugsage and bacon the night before for easy prep in the AM. If I use both, there is enough for 2 pizzas, I would just use half the bacon and sausage and freeze the other half for future use. Everything else was the same, except I did sprinkle parmesan cheese on top and I baked in on a pizza pan. Only used 3 eggs & 1 TBLS milk and wasn't sure if it was enough, but everyone thought it was perfect. The crescant crust is a perfect filler, I also used potato cubes instead of hashbrowns.