This Thursday, Mike and I are cooking on Daytime Tri-Cities. We asked you to submit easy and delicious recipes and we'd pick a winner. We also wanted to keep it along the theme of breakfast since we are "Breakfast Radio". We give you our winner courtesy of Barbara Buttry of Bristol TN.
Breakfast "Radio" Pizza:
Breakfast Pizza
1# bulk pork sausage
1 (8-oz.) pkg. Refrigerated crescent rolls
1 cup frozen loose-pack hash brown potatoes, thawed
1 cup shredded sharp Cheddar Cheese
5 eggs, beaten
¼ cup milk
½ tsp. Salt
1/8 tsp. Pepper
2 Tbls. Grated Parmesan Cheese
Optional: Whole pimientos
Fresh oregano
Cook sausage in a medium skillet until browned; drain. Set aside.
Separate crescent dough into 8 triangles; place triangles with elongated points toward center in a greased 12” pizza pan. Press bottom and sides to form a crust; seal perforations. Spoon the sausage over dough. Sprinkle with hash brown potatoes and Cheddar cheese. Combine eggs, milk, salt, and pepper. Pour over sausage mixture. Bake at 375 for 25 minutes. Sprinkle with Parmesan cheese and bake another 5 minutes. Garnish with pimientos and fresh oregano if desired. Yield 6 to 8 servings.
Enjoy!
1# bulk pork sausage
1 (8-oz.) pkg. Refrigerated crescent rolls
1 cup frozen loose-pack hash brown potatoes, thawed
1 cup shredded sharp Cheddar Cheese
5 eggs, beaten
¼ cup milk
½ tsp. Salt
1/8 tsp. Pepper
2 Tbls. Grated Parmesan Cheese
Optional: Whole pimientos
Fresh oregano
Cook sausage in a medium skillet until browned; drain. Set aside.
Separate crescent dough into 8 triangles; place triangles with elongated points toward center in a greased 12” pizza pan. Press bottom and sides to form a crust; seal perforations. Spoon the sausage over dough. Sprinkle with hash brown potatoes and Cheddar cheese. Combine eggs, milk, salt, and pepper. Pour over sausage mixture. Bake at 375 for 25 minutes. Sprinkle with Parmesan cheese and bake another 5 minutes. Garnish with pimientos and fresh oregano if desired. Yield 6 to 8 servings.
Enjoy!
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