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17

Bacon and Potato Breakfast Pizza

70 Ratings

3 Comments

Prep 15 min
Total 40 min
Ingredients 8
Servings 8

Breakfast favorites--bacon, potatoes and cheese--top this easy pizza. MORE+ LESS-

By Pillsbury Kitchens

October 23, 2018

Bake-Off® Contest 41, 2004

Richard McHargue

Richmond, Kentucky

Make with

Pillsbury Crescents

Ingredients

can (8 oz) Pillsbury™ refrigerated crescent rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet

box (9 oz) frozen roasted potatoes with garlic & herbs

eggs

1/3

cup milk

slices precooked bacon, cut into 1-inch pieces

1 1/2

cups shredded Cheddar cheese (6 oz)

Salt and pepper, if desired

tablespoons chopped fresh parsley

Steps

Hide Images

1

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
2

If using crescent rolls: Unroll dough into pan; press in bottom and 1/2 inch up sides to form crust; press perforations to seal. If using dough sheet: Unroll dough into pan; press in bottom and 1/2 inch up sides to form crust.
3

Bake 5 minutes. Meanwhile, cut small slit in center of roasted potatoes pouch; microwave on High 2 to 3 minutes or until thawed. Remove potatoes from pouch; cut larger pieces in half.
4

In medium bowl, beat eggs. Stir in milk, bacon, 1 cup of the cheese, the thawed potatoes, salt and pepper.
5

Remove partially baked crust from oven. Spoon potato mixture evenly over crust. Sprinkle remaining 1/2 cup cheese and the parsley over top.
6

Return to oven; bake 20 to 25 minutes longer or until set and edges are golden brown. Cut into squares.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 300
Calories from Fat: 170

% Daily Value

Total Fat: 19g; 29%
Saturated Fat 8g 42% Trans Fat 2g
Cholesterol: 135mg; 45%
Sodium: 550mg; 23%
Potassium: 75mg; 2%
Total Carbohydrate: 19g; 6%
Dietary Fiber 0g 0% Sugars 3g
Protein: 13g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 0%; 0%
Calcium: 15%; 15%
Iron: 8%; 8%

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 1/2 High-Fat Meat; 1 1/2 Fat;