- 1 (13.8-ounce) can refrigerated pizza crust dough
- Cooking spray
- 1 tablespoon olive oil
- 1/4 cup chopped onion
- 4 ounces chicken sausage with apples, chopped
- 2 large eggs, lightly beaten
- 1/2 cup (2 ounces) shredded Monterey Jack cheese
- 1/4 cup (1 ounce) shredded mild cheddar cheese
- 1 large egg white, lightly beaten
- calories 294
- caloriesfromfat 0.0 %
- fat 12.4 g
- satfat 4.7 g
- monofat 3.1 g
- polyfat 0.6 g
- protein 13.4 g
- carbohydrate 33 g
- fiber 0.6 g
- cholesterol 98 mg
- iron 2.4 mg
- sodium 679 mg
- calcium 115 mg
How to Make It
Preheat oven to 425°.
Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10-inch rectangle.
Heat oil in a large skillet over medium heat. Add onion and sausage; cook 8 minutes or until lightly browned. Stir in eggs; cook 1 minute or until set. Remove from heat.
Sprinkle Monterey Jack cheese lengthwise down center of dough, leaving a 2 1/2-inch border on each side. Spoon egg mixture over cheese. Sprinkle cheddar cheese over egg mixture.
Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife or kitchen shears. Alternately arrange strips diagonally over filling. Fold ends under to seal. Brush with egg white.
Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut into slices.
Young Chefs can:
Older Chefs can:
Pat dough into rectangle and measure dimensions
Brush dough with egg white