Breakfast Pizza I
Breakfast Pizzan I requires around 40 minutes from start to finish. One serving contains 1625 calories, 74g of protein, and 119g of fat. This recipe serves 2. A mixture of milk, cheddar cheese, ground breakfast sausage, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the refrigerated crescent rolls you could follow this main course with the Quick Cherry Turnovers as a dessert. Plenty of people really liked this Mediterranean dish. It works well as a pricey main course.
Instructions
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
Drain, crumble and set aside. Preheat oven to 375 degrees F (190 degrees C).
Brown sausage and drain. Separate crescent roll dough into 8 triangles.
Place in an ungreased 12 inch pizza pan with points toward the center. Press together to form a crust. Bottom of crust should be sealed and outside edge should be slightly raised. Spoon sausage over crust.
Sprinkle with hash browns and top with cheddar cheese.
Beat together eggs, milk, salt and pepper; pour over crust.
Sprinkle with parmesan cheese.
Bake in preheated oven until eggs are set, about 25 to 30 minutes.
Recommended wine: Chianti, Trebbiano, Verdicchio
Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Felsina Berardenga Chianti Classico ( Half-bottle). It has 4.2 out of 5 stars and a bottle costs about 13 dollars.
Felsina Berardenga Chianti Classico ( Half-bottle)
"Shows fresh berry, with hints of flowers, fresh herbs and chocolate. Full-bodied, with a fresh palate, well-integrated tannins and a balanced finish. Lots of cherry and light spice. Best after 2003."-Wine Spectator