The kids just started back to school, meaning a welcome respite for parents. Drew brings you a recipe that’s easy enough not to disturb your peace and quiet, but that will keep the kids interested in the lunchroom throughout the year…
Back-to-school Sausage-Tater Crescent Pizza
Ingredients:
- 1 pkg (12 oz) bulk pork sausage
- 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury refrigerated Crescent Dough Sheet
- 1 cup frozen shredded hash brown potatoes
- ½ cup shredded Cheddar cheese (2 oz)
- 3 eggs
- ½ tsp salt
- 1/8 tsp pepper
- 3 tbsp milk
Preparation:
- Heat oven to 375°. Crumble sausage into 8-inch skillet. Cook over medium-high heat, stirring frequently, until no longer pink.
- If using crescent rolls: Unroll dough; separate into 4 rectangles. Place in ungreased 13×9 inch pan. Press over bottom and ½ inch up sides to form crust; firmly press perforations and edges to seal. If using dough sheet: Unroll dough. Place in ungreased 13×9 pan. Press over bottom and ½ inch up sides to form crust.
- Spoon sausage evenly over crust. Sprinkle with potatoes and cheese. Beat eggs in medium bowl. Add remaining ingredients; mix well. Pour over cheese in crust.
- Bake 18-23 minutes or until center is set and edges are deep golden brown. If desired, serve with salsa. Cover and refrigerate any remaining pizza.
Prep time 0:15, Total time: 0:40, Serves 6
Original recipe by Suzie Watts, winner Pillsubury Bake-Off 1974
