Categories: Breakfast, Pizza

Ingredients

• 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
• 1 box (9 oz) Green Giant® frozen roasted potatoes with garlic & herbs
• 4 eggs
• 1/3 cup milk
• 8 slices 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

Directions

1. Heat oven to 350°F. Spray 13×9-inch pan with cooking spray.

2. If using crescent rolls: Unroll dough into pan; press in bottom and 1/2 inch up sides to form crust; press perforations to seal. If using dough sheet: Unroll dough into pan; press in bottom and 1/2 inch up sides to form crust.

3. Bake 5 minutes. 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.

4. In medium bowl, beat eggs. Stir in milk, bacon, 1 cup of the cheese, the thawed potatoes, salt and pepper.

5. Remove partially baked crust from oven. Spoon potato mixture evenly over crust. Sprinkle remaining 1/2 cup cheese and the parsley over top.

6. Return to oven; bake 20 to 25 minutes longer or until set and edges are golden brown. Cut into squares.

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