Bake-Off® Contest 46, 2013
Rochester, New York

Sunrise Pizza Supreme

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  • prep time 20 min
  • total time 35 min
  • ingredients 7
  • servings 12
 

Ingredients

1
can Pillsbury® refrigerated thin pizza crust
1
bag (11.8 oz) Green Giant® Seasoned Steamers™ frozen backyard grilled potatoes
1
box (7 oz) Green Giant® frozen antioxidant blend broccoli, carrots and sweet peppers
12
oz hot Italian bulk sausage
1
cup shredded Italian 5-cheese blend with cream cheese (4 oz)
4
eggs
1/2
cup grated Parmesan cheese

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LOCATION

Steps

  • 1 Heat oven to 400°F. Spray 15x10-inch pan with sides with Crisco® Original No-Stick Cooking Spray. Unroll dough in bottom and 1/4 inch up sides of pan. Bake 5 minutes.
  • 2 Meanwhile, microwave frozen potatoes on High 6 minutes. Cool 3 minutes; chop larger pieces. Microwave frozen antioxidant vegetable blend on High 4 minutes. Set aside.
  • 3 In 12-inch skillet, crumble sausage. Cook over medium-high heat 4 minutes or until sausage is no longer pink, stirring occasionally; drain. Stir in vegetables.
  • 4 Spread sausage mixture over partially baked crust to within 1/2 inch of edges. Top with 1/2 cup of the shredded cheese.
  • 5 In medium bowl, beat eggs, Parmesan cheese, 1/2 teaspoon salt and 1/2 teaspoon pepper with wire whisk until well blended. Drizzle over cheese. Top with remaining 1/2 cup shredded cheese. Bake 12 to 15 minutes or until cheese is melted and edges are golden brown.
  • 1 Heat oven to 400°F. Spray 15x10-inch pan with sides with Crisco® Original No-Stick Cooking Spray. Unroll dough in bottom and 1/4 inch up sides of pan. Bake 5 minutes.
  • 2 Meanwhile, microwave frozen potatoes on High 6 minutes. Cool 3 minutes; chop larger pieces. Microwave frozen antioxidant vegetable blend on High 4 minutes. Set aside.
  • 3 In 12-inch skillet, crumble sausage. Cook over medium-high heat 4 minutes or until sausage is no longer pink, stirring occasionally; drain. Stir in vegetables.
  • 4 Spread sausage mixture over partially baked crust to within 1/2 inch of edges. Top with 1/2 cup of the shredded cheese.
  • 5 In medium bowl, beat eggs, Parmesan cheese, 1/2 teaspoon salt and 1/2 teaspoon pepper with wire whisk until well blended. Drizzle over cheese. Top with remaining 1/2 cup shredded cheese. Bake 12 to 15 minutes or until cheese is melted and edges are golden brown.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
85mg
85%;
Sodium
660mg
660%;
Total Carbohydrate
20g
20%
(Dietary Fiber
1g
1%
  Sugars
0g
0%
),
Protein
12g
12%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
6%;
Calcium
15%;
Iron
8%;
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
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