The principle peculiarity of this recipe is a puff pastry. Usually it is made in a particular manner. The butter is put on top of semi-ready dough and then it is folded, rolled, chilled, and folded again, chilled and again folded and more and more. There must be hundreds of layers, which become very tasty when baked. They explode being heated and we get a puffy and crispy pastry.
Such dough is also known as Crescent Rolls because it is used for croissants. It takes a lot of time to prepare it through your own effort that is why you’d better buy frozen or fresh sheets and make pizza. You’ll appreciate light, flaky and buttery basis. The filling may be different – nutritious, salt, spicy or sweet. There are almost no restrictions. We are going to use the popular components.
Breakfast Pizza Recipes with Crescent Rolls
- 4 slices bacon
- 1 cup sliced fresh mushrooms
- 1 can Pillsbury™ refrigerated Crescent Dough Sheet (8 oz)
- 1 package (3 oz) cream cheese, softened
- 1/4 cup basil pesto
- 1 cup shredded mozzarella cheese
- 2 piece large plum (Roma) tomatoes, each cut into 8 slices
- 3 tbsp medium green onions, sliced
Preheat oven to 375°F.
- Take a large cookie sheet and grease it a little bit using cooking spray.
- Take a 10-inch skillet and put the slices of bacon into it. Cook until crisp.
- Drain the fried bacon on a paper towel and crumble it.
- In the skillet there should be about a tablespoon of fat received after bacon was cooked. Put mushrooms there and cook them over medium heat during about 5 minutes, until lightly browned. You should keep them under control stirring all the time.
- Remove the mushrooms from the heat.
Unroll the prepared dough and cut four rectangles about 8x4-inch in size. Then make two squares out of each and place them on a baking sheet.
Add two teaspoons of cream cheese and about half of a tablespoon of pesto on each square and spread on the surface.
Place the cooked mushrooms evenly on a square and top mozzarella.
Cute tomato in slices and put some of them over cheese.
Now add crumbled bacon, onions and remaining cheese.
Put a baking sheet with pizzas into the oven and cook during 15 minutes. The pizza should get covered with a golden brown crust.
When they are ready, serve immediately.
Now, you get pretty small square pizzas with puffy edges and tasty and very cheesy filling! To make them even better, you should follow our recommendations. When you cut the dough, use a knife with a sharp blade so that you provide the even edges – the cooked pastry will look tidier. In order to prevent sticking to a baking sheet, use parchment paper. There are a lot of recipes with crescent rolls but this one is worthy of remark.