I’m kind of going to break the rules here a little bit. I am posting old pictures and I don’t have the picture of the final outcome so I am sharing the picture from the cookbook so you can see what it is supposed to look like. I have wanted to share the “Western Brunch Pizza” recipe for some time now. I took some pictures of when I made it several years ago with the intention of posting it and I never got around to posting it. I realized this the other day and decided I would share my old pics so I can share this recipe because I think it is a GREAT recipe for moms to have! We have found a way to take foods you “should” eat at breakfast and turn them into a pizza! I love America! 🙂 What kid wouldn’t love pizza for breakfast? (or adult for that matter)
This recipe comes from the Pampered Chef cookbook, “Stoneware Inspirations”. The thing about this recipe is that it is placed in the part of the cookbook called “Table for Two” so the portion sizes are meant to feed two people and we have five people in our home… so I kind of had to change the amounts on things, (basically I doubled everything) and that changed the way it was cooked (I used a different stone and made it rectangle instead of circle). I am going to post this how I made it, but the original recipe is in this cookbook if you ever want to get it.
2. In small bowl, whisk egg.
- 1 package refrigerated crescent rolls
- 2 eggs, lightly beaten
- 4 ounces diced deli ham or turkey bacon
- 1 green bell pepper
- 1-2 thinly sliced green onions with top
- 1 cup (4 ounces) shredded colby jack cheese blend
- 1 plum tomato
- salt and ground black pepper
- Preheat oven to 375 degrees. Unroll crescent dough; separate into four rectangles. Arrange rectangles edge to edge on lightly floured stone or cookie sheet forming one big rectangle. Roll dough and pinch dough together where pieces meet.
- Fold in 1/2 inch of edge of dough to create rim.
- In small bowl, whisk egg. Sprinkle ham, bell pepper, and green onion evenly over dough; drizzle egg evenly over pizza. Sprinkle with cheese. Bake 12-15 minutes or until crust is golden brown and filling is set in the center.
- Remove from oven. Sprinkle with tomato; season with salt and black pepper, if desired. Cut using pizza cutter.
Here is the lovely picture in the cookbook. This is what it would look like if you made a smaller version and used a small round stone:
Make this gluten free by using gluten free pizza dough in place of the crescent rolls.
For those counting, eat a 1/4 of the pizza for 7 Weight Watchers PointsPlus.
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