Crescent Mushroom Brunch Pizza
|Refrigerated quick crescent dinner rolls||8 Ounce, refrigerated|
|Bacon||1⁄2 Pound, fried drained and crumbled|
|Egg||3 , slightly beaten|
|Dairy sour cream||1 Cup (16 tbs)|
|Mushrooms||4 1⁄2 Ounce, sliced (Green Giant, Drained)|
|Chopped stuffed olives/Ripe olives||2 Tablespoon|
|Chopped chives||2 Tablespoon|
|Caraway seed||1 Teaspoon|
|Grated parmesan cheese||2 Tablespoon (Kraft)|
Heat oven to 375Â°F.
Separate dough into 8 triangles.
Place in ungreased 12-inch pizza or 13x9-inch pan; press over bottom and 1/2 inch up sides to form crust.
Sprinkle bacon over crust.
In medium bowl, combine eggs and sour cream; add mushrooms, olives, chives and caraway seed.
Pour egg mixture over bacon; sprinkle with parmesan cheese.
Bake at 375Â°F. for 18 to 25 minutes or until crust is deep golden brown.
To reheat, cover loosely with foil; heat at 350Â°F. for 15 to 20 minutes.
HIGH ALTTTUDE-Above 3500 Feet: No change.