Sausage and cheese breakfast pizza's ready in about 30 minutes! What a great morning starter.
Bake-Off® Contest 46, 2013
Nikki LoRe
Rochester, New York
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1
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can Pillsbury™ refrigerated thin pizza crust
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1
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bag (11.8 oz) frozen backyard grilled potatoes
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1
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box (7 oz) frozen blend broccoli, carrots and sweet peppers
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12
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oz hot Italian bulk sausage
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1
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cup shredded Italian 5-cheese blend with cream cheese (4 oz)
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4
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eggs
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1/2
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cup grated Parmesan cheese
Steps
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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.
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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.
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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.
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4
Spread sausage mixture over partially baked crust to within 1/2 inch of edges. Top with 1/2 cup of the shredded cheese.
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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.
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4
Spread sausage mixture over partially baked crust to within 1/2 inch of edges. Top with 1/2 cup of the shredded cheese.
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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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 193.3
- Calories from Fat
- 130
% Daily Value
- Total Fat
- 13.1g
- 20%
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- Saturated Fat
- 5.3g
- 26%
- Trans Fat
- 0g
- Cholesterol
- 94.7mg
- 32%
- Sodium
- 372.6mg
- 16%
- Total Carbohydrate
- 7.7g
- 3%
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- Dietary Fiber
- 1.3g
- 5%
- Sugars
- 1.8g
- Protein
- 11.2g
- Vitamin A
- 8%
- 8%
- Vitamin C
- 31.90%
- 32%
- Calcium
- 14.10%
- 14%
- Iron
- 5.20%
- 5%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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