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Crescent Breakfast Pizzas

Recipe courtesy pillsbury

Crescent Breakfast Pizzas
pillsbury

Flaky Pillsbury® crescents are the base for a breakfast, Italian style.

Ingredients:

25 min
total time 40 min
ingredients 8
servings


  • 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® Crescent Recipe Creations® refrigerated seamless 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)
Directions:

1. 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.

2. 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.

3. Cut each in half crosswise, making 8 squares; place 1/2 inch apart on cookie sheet.

4. 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.

5. Bake 13 to 15 minutes or until crust is golden brown. Immediately remove from cookie sheet. Serve warm.

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