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Contest-Winning Brunch Pizza

This is one of my family’s favorite breakfast dishes. Packed with two kinds of meat and plenty of veggies, it's so satisfying—and it always garners raves when I serve it. —Marty Schwartz, Sarasota, Florida
  • Total Time
    Prep: 35 min. Bake: 15 min.
  • Makes
    12 pieces

Ingredients

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1/2 pound bacon strips, chopped
  • 1/2 pound bulk pork sausage
  • 1/2 pound sliced fresh mushrooms
  • 1 small onion, finely chopped
  • 1 small green pepper, finely chopped
  • 1 tablespoon butter
  • 8 large eggs, lightly beaten
  • 3 ounces cream cheese, softened
  • 1/3 cup sour cream
  • 1 garlic clove, minced
  • 1/4 teaspoon Italian seasoning
  • 2 plum tomatoes, chopped
  • 1-1/2 cups shredded part-skim mozzarella cheese
  • Picante sauce and additional sour cream, optional

Directions

  • Unroll crescent dough into a greased 13x9-in. baking dish; seal seams and perforations. Bake at 375° for 6-8 minutes or until golden brown.
  • Meanwhile, in a small skillet, cook bacon and sausage over medium heat until bacon is crisp and sausage is no longer pink. Using a slotted spoon, remove meat to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute the mushrooms, onion and green pepper. Remove and set aside.
  • Heat butter in a large skillet over medium heat. Add eggs; cook and stir until almost set.
  • In a small bowl, beat the cream cheese, sour cream, garlic and Italian seasoning; spread over crust. Layer with eggs, bacon and sausage, sauteed vegetables, tomatoes and mozzarella.
  • Bake at 375° for 15-18 minutes or until cheese is melted. Serve with picante sauce and additional sour cream if desired.
Nutrition Facts
1 piece: 375 calories, 28g fat (11g saturated fat), 194mg cholesterol, 810mg sodium, 11g carbohydrate (3g sugars, 1g fiber), 19g protein.

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