Save
Print
Pinterest
Facebook
Email

Crescent Breakfast Pizzas

Name: Crescent Breakfast Pizzas
Prep time: 25 min
Total time: 40 min
Yield: 8
Cuisine: Italian
Ingredients: 4 slices bacon; 1 cup sliced fresh mushrooms; 1 can (8 count) Pillsbury™ refrigerated crescents; 3 oz (85 g) cream cheese, softened (from 8-oz/250 g package); 1/4 cup basil pesto; 1 cup shredded mozzarella cheese; 2 large plum (Roma) tomatoes, each cut into 8 slices; 3 medium green onions, sliced (3 tablespoons)

Prep 25 min
Total 40 min
Servings 8

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

April 30, 2018

Ingredients

4 slices bacon
1 cup sliced fresh mushrooms
1 can (8 count) Pillsbury™ refrigerated crescents
3 oz (85 g) cream cheese, softened (from 8-oz/250 g package)
1/4 cup basil pesto
1 cup shredded mozzarella cheese
2 large plum (Roma) tomatoes, each cut into 8 slices
3 medium green onions, sliced (3 tablespoons)

Steps

1

Heat oven to 375°F. Spray large baking 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

Unroll dough; separate into 4 rectangles. Press each into 8x4-inch rectangle, firmly pressing perforations to seal.
3

Cut each in half crosswise, making 8 squares; place 1/2 inch apart on baking 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 baking sheet. Serve warm.