SAUSAGE-TATER CRESCENT PIZZA

1 (12-ounce) package bulk pork sausage*
1 (8-ounce) can Pillsbury refrigerated crescent dinner rolls
1 cup frozen shredded hash-brown potatoes**
2 ounces shredded cheddar cheese (1/2 cup)
3 eggs
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons milk

Heat oven to 375 degrees F.

Crumble sausage into medium skillet. Cook over medium-high heat until browned and no longer pink, stirring frequently. Drain.

Separate dough into 4 rectangles. Place in ungreased 13x9-inch pan. Press over bottom and 1/2 inch up sides to form crust; firmly press perforations and edges to seal.

Spoon sausage evenly over crust. Sprinkle with potatoes and cheese.

Beat eggs in medium bowl. Add all remaining ingredients; mix well. Pour over cheese in crust.

Bake at 375 degrees F for 18 to 23 minutes or until center is set and edges are deep golden brown.

If desired, serve with salsa. Store 1n refrigerator.

*Pork sausage links can be used. Remove the casings before cooking.

**Refrigerated shredded hash-brown potatoes can be used in place of the frozen hash-brown potatoes.

Healthy Hint: To reduce the fat in each serving of this breakfast pizza by about 8 grams, use Italian turkey sausage links and reduced-fat crescent rolls.

Servings: 6
Source: Pillsbury Classics, Recipes with Crescents, Biscuits and More!, April 2002