Bacon, cheese, and potatoes make for tasty toppings on this kid-approved pizza. Reheat leftovers on a griddle or in a skillet over medium heat to get a crisp crust without overcooking the filling.
1 (8-ounce) can reduced-fat refrigerated crescent dinner roll dough
1 cup frozen shredded or diced hash brown potatoes, thawed
6 center-cut bacon slices, cooked and crumbled
1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese
8 large egg whites, lightly beaten
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons grated fresh Parmesan cheese
How to Make It
Preheat oven to 375°.
Unroll dough, and separate into triangles. Press triangles together to form a single 10-inch round crust on a 12-inch pizza pan coated with cooking spray. Crimp edges of dough with fingers to form a rim.
Top prepared dough with potatoes, bacon, and cheddar cheese. Carefully pour egg whites over cheese; sprinkle with salt, pepper, and Parmesan cheese.
Bake at 375° for 23 minutes or until crust is browned. Cut into wedges.
I made this exactly as directed and it wasn't bad. I found there weren't enough triangles to create a circle with just one can of dough. Fortunately I had a second. It wasn't hard to make it was fair tasty. A nice alternative to regular breakfasts.