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Crescent Breakfast Pizzas

Crescent Breakfast Pizzas
  • 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.

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Nutrition Facts

Serving Size: 8 pizzas
Calories
260
Total Fat
18g
Trans Fat
1.5g
Cholesterol
25mg
Sodium
480mg
Total Carbs
13g
Dietary Fiber
0g
Sugars
3g
Protein
9g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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