Bacon and Potato Breakfast Pizza √

Bacon and Potato Breakfast Pizza
From the 2004 Pillsbury Bake-Off Recipe book

1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1 (9-oz.) box Green Giant® Frozen Roasted Potatoes with Garlic & Herbs
I used plain frozen hash browns (the square kind) and added a bit of garlic
4 eggs
1/3 cup milk
8 slices precooked bacon, cut into 1-inch pieces
I used real bacon pieces – the kind you buy in the salad garnish aisle
6 oz. (1 1/2 cups) shredded Cheddar cheese
I used a mixture of Mild Cheddar, Sharp Cheddar, Jack and Mozzarella Cheeses
Salt and pepper, if desired
2 tablespoons chopped fresh parsley I used dried

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.

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.

In medium bowl, beat eggs. Stir in milk, bacon, 1 cup of the cheese, the thawed potatoes, salt and pepper.

Remove partially baked crust from oven. Spoon potato mixture evenly over crust. Sprinkle remaining 1/2 cup cheese and the parsley over top.

Return to oven; bake an additional 20 to 25 minutes or until set and edges are golden brown. Cut into squares.

8 servings

I made this all ahead of time and then stuck it in the fridge for about an hour until it was time for dinner. It still cooked up great. I think you could also put all of the ingredients together in a bowl (except the crescent rolls), spread the rolls in the 9x13 pan and then put everything in the fridge for later. My life is all about being able to make dinner when I can fit it in!