Breakfast Pizzas

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 4 slices bacon
• 1/2 cup sliced mushrooms
• 2 eggs, scrambled
• 1 (8 ounce) can refrigerated crescent dinner rolls
• 1 (3 ounce) package cream cheese, softened
• 1/4 cup basil pesto
• 1 cup shredded mozzarella cheese
• 2 large italian plum tomatoes, each cut into 8 slices
• 3 green onions, sliced (omit if your child does not like onions on their pizza)
• cooking spray

Recipe

• 1 heat oven to 375°f.
• 2 spray large cookie sheet with cooking spray.
• 3 in 10 in skillet, cook bacon until crisp.
• 4 drain on paper towels; crumble bacon and set aside.
• 5 reserve 1 tablespoon bacon drippings in skillet.
• 6 add mushrooms to drippings and saute for about 5 minutes until lightly brown.
• 7 drain on paper towels and set aside.
• 8 scramble eggs in butter or 1 tablespoon bacon drippings.
• 9 remove from pan and set aside.
• 10 unroll dough and separate into 4 rectangles; press each into 8x4- inch rectangle, firmly pressing preforations to seal.
• 11 cut each in half crosswide, making 8 squares; place 1/2 inch apart on cookie sheet.
• 12 mix cream cheese and pesto and spread 2 teaspoons on each square.
• 13 top evenly with cooked mushrooms and scrambled eggs.
• 14 sprinkle 1/2 cup of the mozzarella cheese on top.
• 15 arrange tomato slices over cheese.
• 16 sprinkle with onions, crumbled bacon and remaining 1/2 cup cheese.
• 17 bake 13 to 15 minutes or until crust is golden brown.
• 18 serve warm.