Bacon and Potato Breakfast Pizza Prep Time: 15 min ; Start to Finish: 40 min | | Makes: 8 servings Breakfast favorites--bacon, potatoes and cheese--top this easy pizza. |
| 1 | (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls | 1 | (9-oz.) box Green Giant® Frozen Roasted Potatoes with Garlic & Herbs | 4 | eggs | 1/3 | cup milk | 8 | slices precooked bacon, cut into 1-inch pieces | 6 | oz. (1 1/2 cups) shredded Cheddar cheese | | Salt and pepper, if desired | 2 | tablespoons chopped fresh parsley |
| 1 . | Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Unroll dough into sprayed pan; press in bottom and 1/2 inch up sides to form crust; press perforations to seal. Bake at 350°F. for 5 minutes. | 2 . | Meanwhile, cut small slit in center of roasted potatoes pouch; microwave on High for 2 to 3 minutes or until thawed. Remove potatoes from pouch; cut larger pieces in half. | 3 . | In medium bowl, beat eggs. Stir in milk, bacon, 1 cup of the cheese, the thawed potatoes, salt and pepper. | 4 . | Remove partially baked crust from oven. Spoon potato mixture evenly over crust. Sprinkle remaining 1/2 cup cheese and the parsley over top. | 5 . | Return to oven; bake an additional 20 to 25 minutes or until set and edges are golden brown. Cut into squares. |
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| | High Altitude (3500-6500 ft) Bake crust at 350°F. for 7 minutes. Bake pizza 25 to 30 minutes. | |