An exciting breakfasty twist on a classic favorite. The exciting thing about this brunch pizza is that you can tweak to make everyone in the family happy.
packages refrigerated crescent rolls
diced deli ham or bacon
—1 pound ground sausage
4 ounces shredded colby jack cheese blend
thinly sliced green onions on top
Crushed Peppercorn & Garlic Rub
salt and ground black pepper to taste
Preheat oven to 375 degrees.
Unroll crescent dough; keep pieces together as much as possible. Arrange dough edge to edge on a lightly floured pizza stone, and pinch dough together where pieces meet.
While oven is preheating, use the
Mix 'n Chop
to break apart and brown sausage in a
. When sausage is cooked,
to get rid of excess fat and oil.
Chop the ham and asparagus; slice the bell pepper. Set aside.
In a small bow
l, whisk eggs, salt, pepper, and garlic rub.
Sprinkle toppings (sausage, ham, bell pepper, asparagus, and green onion) evenly over dough; drizzle egg evenly over pizza. Sprinkle with cheese.
Bake 15-17 minutes or until crust is golden brown and filling is set in the center.
Remove from oven. EAT (but don't burn your mouth...let it cool for a few minutes first!)
*NOTES: Crescent rolls work best if kept cold. Keep in fridge until you're ready to use them.