An easy breakfast pizza made with a crescent roll crust and topped with Italian sausage, cheese, eggs, and red and green bell peppers. Serve for breakfast or as part of a brunch menu.
Prep Time30 minutesmins
Cook Time25 minutesmins
Total Time55 minutesmins
Course: Breakfast
Cuisine: American
Keyword: easy breakfast pizza
Servings: 4
Author: Laura Warnke
Ingredients
2cansrefrigerated crescent rolls (4 ounces each)
1/2poundbulk ground pork sausage or 8 pork sausage linkssliced
1cupfrozen Southern style diced potatoesthawed
1/4cupdiced red bell pepper
1/4cupdiced green bell pepper
1cupshredded sharp cheddar cheese
2large eggs
2tablespoonswhole milk
1/8teaspoonground black pepper
1/2teaspoonsalt
2tablespoonsshredded Parmesan cheese
Instructions
Preheat oven to 375 degrees.
Open both packages of crescent rolls and place on an ungreased 12" round non-stick pizza pan. Work the dough by pressing it together on the bottom of the pan. Build up the outer edge slightly, so your filling will stay in place and make sure to seal any perforations on the bottom of the pan.
In a small frying pan or skillet, using medium heat, cook the sausage until done. Drain any excess fat. Cool slightly.
Seed and chop the red and green peppers and set aside.
Layer crust in this order: cooked sausage, potatoes, peppers, and cheese.
Whisk the eggs, milk, and pepper together in a small bowl and pour over the pizza. Sprinkle with Parmesan cheese.
Bake for 20-25 minutes at 375 degrees. Look for the eggs to be completely set up and the crust to be golden brown.