Crescent Breakfast Pizzas

Flaky Pillsbury™ refrigerated crescents are the base for a breakfast, Italian style. ...MORE + LESS -

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)

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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.