Breakfast Pizza

This was another great “make ahead” meal for Tahoe.  One of the things I truly love about this recipe is its versatility.  Don’t like sausage?  Add more bacon.  Or just leave it out completely.  Not a fan of meat in general?  Remove the meat and add mushrooms and shredded potatoes.  You can even go “traditional” dinner pizza by adding Canadian Bacon and Pineapple for a Hawaiian theme.  Add some of the vegetable bounties of summer, zucchini, yellow squash, tomatoes, etc.  Take any of your favorite omelets and, you guessed it, turn it into a breakfast pizza!

Ingredients:

10 slices of bacon
10 links pork sausage
12 eggs, beaten
2 (8 oz) refrigerated crescent roll dough (such as Pillsbury)
1/2 cup salsa (such as Muir Glen)
2 cups shredded cheddar cheese

Preparation:

Dice bacon and cook in a large skillet heated to medium-high, until browned.  Transfer to a plate lined with paper towels to drain and cool.

Remove sausage from casing.  Crumble sausage in same skillet used for bacon.  Cook until no longer pink in the center.  Transfer to plate with bacon to drain and cool.

Drain most of the grease from the skillet and return pan to medium heat.  Cook and stir eggs until scrambled.  Season with salt and pepper.

Preheat oven to 350°.  Roll out crescent dough to cover bottom of 9×13 cookie sheet.  Bake dough until golden brown, about 10 minutes.

Let dough cool.  Spread a layer of salsa onto baked dough; top with scrambled eggs.  Sprinkle crumbled bacon and sausage over eggs.  Top entire pizza with cheese.

Bake until cheese is melted and beginning to brown, about 10 minutes.  Cool, cut, and serve!

Serves: 8
Total time: 50 minutes

Breakfast Pizza

*Derived from AllRecipes.com

Rosemary Parmesan Rolls

Once again I was making my amazing Maple Salmon , this is a frequent dish in our house.  The hubs and the kids love it.  And I never tire of making such a tasty, healthy, supremely easy dish.  I thought about making my Buttery Corn bread, too.  But, quite frankly, I just didn’t feel like putting in the effort.  Perused my baking recipes and nothing jumped out saying, “Make ME tonight! Make me!!”  I guess I would just toast some slices of Pulgiese like usual.  As I was in the refrigerator I discovered a can of crescent rolls that were quickly coming to the end of their shelf life.  I grabbed it, but am not a big fan of canned crescent roll.  I wonder what else I could come up with . . .

Ingredients:

1 regular size can refrigerated crescent rolls
2 Tbs garlic olive oil (such as Garlic Gold)
3 tsp Rosemary (next time I’ll used crushed)
1/2 to 1 Cup shredded Parmesan

Preparation:

Preheat oven to 375°

Open can of crescent rolls, pinch seams together and roll flat, about the size of a small cookie sheet.  Pour garlic olive oil into small bowl and with pastry brush, evenly brush dough with oil.  Sprinkle with rosemary and then parmesan cheese.  Roll into tight log and cut into 1″ thick slices.

Place flat on parchment lined cookie sheet and brush with remaining garlic olive oil.  Bake 10-15 minutes, until golden.

Serves 6

Total time: 30 minutes

Rosemary Parmesan Rolls

Rosemary Parmesan Rolls

 *Original Serves-4 Recipe