Bacon and Potato Breakfast Pizza

 

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1

box (9 oz) Green Giant® frozen roasted potatoes with garlic & herbs

4

eggs

1/3

cup milk

8

slices packaged precooked bacon, cut into 1-inch pieces

1 1/2

cups shredded Cheddar cheese (6 oz)

Salt and pepper, if desired

2

tablespoons chopped fresh parsley

• 1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Unroll dough in pan; press in bottom and 1/2 inch up sides to form crust; press perforations to seal. Bake 5 minutes.
• 2 Meanwhile, cut small slit in center of roasted potatoes pouch; microwave on High 2 to 3 minutes or until thawed. Remove potatoes from pouch; cut larger pieces in half.
• 3 In medium bowl, beat eggs. Stir in milk, bacon, 1 cup of the cheese, the thawed potatoes, salt and pepper.
• 4 Spoon potato mixture evenly over crust. Sprinkle remaining 1/2 cup cheese and the parsley over top.
• 5 Bake 20 to 25 minutes or until set and edges are golden brown. To serve, cut into squares.