Always a crowd pleaser. I usually make one with turkey bacon and one with turkey sausage for hearty ski weekend breakfast. Kids and adults gobble it up. This is easy to prep the night before. I precook the crust and meats, then pre-measure other ingredients so that I just have to top the pizza and bake in the morning. I have made this recipe numerous times and am about to make it for Christmas morning to serve along with CL Bananas Foster bread and fresh cut fruit.
Randy Mayor; Melanie J. Clarke
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Amount per serving
- Calories: 203
- Calories from fat: 28%
- Fat: 6.4g
- Saturated fat: 1.8g
- Monounsaturated fat: 1.9g
- Polyunsaturated fat: 1.6g
- Protein: 15.4g
- Carbohydrate: 20.3g
- Fiber: 0.4g
- Cholesterol: 13.2mg
- Iron: 1.5mg
- Sodium: 771mg
- Calcium: 239mg
- 1 (8-ounce) can reduced-fat refrigerated crescent dinner roll dough
- Cooking spray
- 12 ounces turkey breakfast sausage
- 1 cup frozen shredded hash brown potatoes, thawed
- 1 cup (4 ounces) shredded fat-free cheddar cheese
- 1/4 cup fat-free milk
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 (8-ounce) carton egg substitute
- 2 tablespoons grated fresh Parmesan cheese
- Preheat oven to 375°.
- Separate dough into triangles. Press triangles together to form a single round crust on a 12-inch pizza pan coated with cooking spray. Crimp edges of dough with fingers to form a rim.
- Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.
- Top prepared dough with sausage, potatoes, and cheese. Combine milk, salt, pepper, and egg substitute, stirring with a whisk. Carefully pour milk mixture over sausage mixture. Sprinkle with Parmesan. Bake at 375° for 25 minutes or until crust is browned.
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