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  • Stonewall Kitchen, LLC

    Stonewall Kitchen, LLC

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      RECIPE TITLE "Breakfast Pizza"  source: Cooking Light magazine October 2002

    yields8 servings (serving size: 1 wedge)time 40 minsdifficultyeasy

    "The fat version of this recipe was given to me by a friend. Ive come up with a lighter version that gets rave reviews. One slice is very filling, and when served with fresh fruit, it makes a great Sunday morning breakfast." --CL Reader

      RECIPE INGREDIENTS

    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

      RECIPE METHOD

    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.

      NUTRITION PER SERVING
    CALORIES 203(28% from fat); FAT 6.4g (sat 1.8g,mono 1.9g,poly 1.6g); PROTEIN 15.4g; CHOLESTEROL 13.2mg; CALCIUM 239mg; SODIUM 771mg; FIBER 0.4g; IRON 1.5mg; CARBOHYDRATE 20.3g


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