Breakfast Pizzas
- Reviews 1
Ready In: 35 mins
Yields: 8 pizzas
Ingredients
- 4 slices bacon
- 1⁄2 cup sliced mushrooms
- 2 eggs, scrambled
- 1 (8 ounce) can refrigerated crescent dinner rolls
- 1 (3 ounce) package cream cheese, softened
- 1⁄4 cup basil pesto
- 1 cup shredded mozzarella cheese
- 2 large Italian plum tomatoes, each cut into 8 slices
- 3 green onions, sliced (omit if your child does not like onions on their pizza)
- cooking spray
Directions
- Heat oven to 375°F.
- Spray Large cookie sheet with cooking spray.
- In 10 in skillet, cook bacon until crisp.
- Drain on paper towels; crumble bacon and set aside.
- Reserve 1 tablespoon bacon drippings in skillet.
- Add mushrooms to drippings and saute for about 5 minutes until lightly brown.
- Drain on paper towels and set aside.
- Scramble eggs in butter or 1 tablespoon bacon drippings.
- remove from pan and set aside.
- Unroll dough and separate into 4 rectangles; press each into 8X4- inch rectangle, firmly pressing preforations to seal.
- Cut each in half crosswide, making 8 squares; place 1/2 inch apart on cookie sheet.
- Mix Cream cheese and pesto and spread 2 teaspoons on each square.
- Top evenly with cooked mushrooms and scrambled eggs.
- Sprinkle 1/2 cup of the mozzarella cheese on top.
- Arrange tomato slices over cheese.
- Sprinkle with onions, crumbled bacon and remaining 1/2 cup cheese.
- Bake 13 to 15 minutes or until crust is golden brown.
- Serve warm.
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