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Breakfast: Crescent Breakfast Pizzas
Flaky Pillsbury® crescents are the base for a breakfast, Italian style.
This recipe includes superfoods such as:
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Get it now →Ingredients
4 slices bacon
1 cup sliced fresh mushrooms (about 3 oz)
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
1 package (3 oz) cream cheese, softened
1/4 cup basil pesto
1 cup shredded mozzarella cheese (4 oz)
2 large plum (Roma) tomatoes, each cut into 8 slices
3 medium green onions, sliced (3 tablespoons)
Instructions
Heat oven to 375 °F. Spray large cookie sheet with cooking spray. In 10-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon bacon drippings in skillet. Cook mushrooms in bacon drippings over medium heat 4 to 5 minutes, stirring frequently, until lightly browned.
If using crescent rolls: Unroll dough; separate into 4 rectangles. Press each into 8x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Press each into 8x4-inch rectangle.
Cut each in half crosswise, making 8 squares; place 1/2 inch apart on cookie sheet.
Spread 2 teaspoons cream cheese and about 1/2 tablespoon pesto on each square. Top evenly with cooked mushrooms and 1/2 cup of the mozzarella cheese. Arrange tomato slices over cheese. Sprinkle with onions, crumbled bacon and remaining 1/2 cup cheese.
Bake 13 to 15 minutes or until crust is golden brown. Immediately remove from cookie sheet. Serve warm.
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Get it now →Nutrition Facts
Serving Size: 8
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 0 kcal | ||
| Fat 0 g | ||
| Carbohydrate 0 g | ||
| Protein 0 g | ||
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