Sausage and Egg Breakfast Pizza

Gail Kimura

• 1 pkg. Regular Flavor Jimmy Dean Pork Sausage
• 1 can (8.5 oz.) Pillsbury refrigerated Crescent rolls
• 1 c. frozen hash brown potato cubes, thawed
• 4 oz. (1 cup) shredded sharp Cheddar cheese
• 3 eggs, lightly beaten
• 3 Tbsp. Milk
• 1/2 tsp. salt
• 1 tsp. black pepper
• 3 Tbsp. Each diced red and yellow pepper (optional)
• 1/4 c. thinly sliced green onions (optional)
• 2 Tbsp. Grated Parmesan cheese

Preheat oven to 375 degrees.

In large skillet, cook sausage over medium high heat, stirring frequently until no longer pink.

Separate dough into eight triangles. Place in ungreased 12″ rimmed pizza pan with points toward the center. Press together, seal perforations and form a circle 1″ larger in diameter than pan bottom. Turn edges under to make a slight rim.

Sprinkle cooked sausage over crust. Top with potatoes. Add peppers and/or green onions. Sprinkle with Cheddar cheese.

In small bowl, light beat eggs, milk, salt and pepper. Pour evenly over pizza. Sprinkle with Parmesan cheese.

Bake 20 minutes or until eggs are set and crust is golden.

Note: I used a slightly bigger pan than 12″ (I used KTA small pupu pan). Therefore, I used a can and a half of crescent rolls. Other than that, I kept to the original recipe.