Breakfast pizzas (several variations and base layer dough recipes)
…using crescent rolls
Crescent roll dough
Cheddar cheese sauce
1 lb. sausage, browned
12 eggs, scrambled
Shredded cheese of choice
Bake dough as pizza crust for 10 minutes. Spread cheddar cheese sauce on the crust, top with sausage, eggs, and shredded cheese, then bake another 10 minutes. This makes a large 15-inch round pizza on the pampered chef pizza stone. Variation: instead of cheese sauce, sausage gravy with eggs and cheese.
…”loaded!” (ingredients highlighted by underlines)
Bake store-bought refrigerated biscuits. Let them cool & tear them into pieces put them in the bottom of a casserole dish. Spread sausage gravy on top. Then add fried shredded hash browns, scrambled eggs, bacon bits, sausage crumbles, peppers, onions, mushrooms, and sausage gravy on top yet again. Sprinkle with shredded cheese just before serving. Serving idea: breakfast for supper
…from scratch
Crust:
2 c. flour
1 T. sugar
3 t. baking powder
1 t. salt
½ c. butter (softened)
¾ c. milk
Toppings:
1 can mushroom soup*
½ c. sour cream
Velveeta cheese
Scrambled eggs
Sausage crumbles
Bacon bits
Onions
Peppers
Shredded cheese
Mix crust ingredients & press into pan. Bake at 425°F for 10 min. Mix soup and sour cream (*or use sausage gravy); spread on baked crust. Top with Velveeta cheese. Add eggs and rest of toppings. Shredded cheese last. Bake until all is warm and cheese is melted. This crust recipe makes a round pizza pan size.
Crescent Rolls (for base layer)
3 c. flour
1 c. warm water
1 pkg. yeast (1 T.)
1 T. sugar
3 eggs, beaten
Whisk yeast and sugar in water. Add eggs and beat together. Let stand 10 minutes.
½ c. sugar
½ c. butter, softened
1 tsp. salt
Add to yeast mixture
5 c. bread flour (can use all-purpose)
Add flour to mixture and knead until smooth. Place in a covered container and refrigerate overnight, or up to one week. To bake: divide dough in half. Or for pizza, use what is needed for pan size and bake. Directions for regular crescent rolls: Roll each half in a 12-inch circle and cut into 16 pie wedges (a pizza cutter works great). Roll up each wedge starting at wide end. Place on greased cookie sheets and let rise about 2 hours. Bake at 350°F for 12 to 15 minutes.
Additional biscuits recipe
3 c. flour
2 T. baking powder*
¾ tsp. salt
5 T. butter
1 cup and 2 T. milk*
Mix dry ingredients. Cut in butter with a fork or pastry cutter.** Stir in milk. Knead slightly on floured surface. Place 2/3 of dough into well-greased 9×13” pan. With floured hands, pat evenly all over bottom and sides of pan. Pour chicken mixture into prepared crust. Here’s where the fall theme come in – cut remaining dough with leaf shaped cookie cutters and arrange on top of casserole. Regular biscuit cutters will work, of course. Bake at 375° F for 25-30 minutes. I like to brush the biscuits with butter as soon as it is finished baking.
*An alternative idea – to make buttermilk biscuits, use the same amount of buttermilk as recipe calls for milk with 1 T. baking soda instead of baking powder (always half the amount of baking powder). This is a fairly reliable conversion to buttermilk for other foods, such as pancakes.
**I have found that a double batch works great in a food processor to cut in flour.
A few more ideas…
Hashbrowns, one or two beaten eggs, and salt and pepper can be baked for the base layer. Consider parboiling the potatoes before grating for quicker bake time.
Mustard/mayo combination or four cheese alfredo for pizza sauce
Whipped cream cheese spread as pizza sauce; add scrambled eggs, sausage and/or bacon, diced peppers and onions, diced tomatoes, salt and pepper; top with mozzarella.
