Crescent Roll Breakfast Pizza
This recipe was originally submitted under the name "Linda's Breakfast Pizza". With due respect to the amazing Linda, I've changed the name to Crescent Roll Breakfast Pizza to reflect the signature ingredient. I really enjoyed how the refrigerated crescent roll dough formed a tasty crust that was tender, yet firm enough that you could hold each serving like an actual slice of pizza. I opted to make my pizza simply with cheese and mushrooms, but I can see how it would be even better with some crumbled bacon or sausage. In the the end, this was easy, delicious and a total success. (This recipe was submitted in 2007. It was tested and photographed in March 2016.)
- 1 8-ounce can refrigerated crescent rolls
6 large eggs - beaten
1 and 1/2 cups shredded Cheddar cheese
1 4-ounce can sliced drained mushrooms
1/2 pound cooked and crumbled bacon - optional
How To Make A Crescent Roll Breakfast Pizza
Preheat oven to 375 degrees.
Unroll crescent dough and press into an even layer, covering the bottom of a lightly greased 12-inch pizza pan.
Bake the crust by itself for 5 minutes. Remove from oven.
Combine eggs, cheese, mushrooms and bacon (if using) and pour mixture evenly over the dough.
Bake 18 to 25 minutes until eggs are firm and crust is golden.
If after 20 minutes the crust is browned before the egg is set, cover with aluminum foil and continue baking.
Note: For a brunch pizza, substitute ham, green onions, tomatoes or red bell pepper.
Cooking Note From MrBreakfast
I used a 10-inch baking pan with a rim. My exact cooking time was 26 minutes. I used four sliced fresh button mushrooms instead of canned mushrooms.
This is great for breakfast on the run. It can bake while you're getting ready for the day. Just grab a slice and you're out the door.
Mr Breakfast would like to thank qcity for this recipe.
Recipe number 2187. Submitted 10/15/2007.