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Submitted by: Jean Olson

Serving Size: 8

Nutritional Information: 360 calories, 20g fat, 9g saturated fat, 250mg cholesterol, 1280mg sodium, 22g carbohydrate, 2g fiber, 23g protein

eggs, slightly beaten
refrigerated pizza dough
10 ounces
butter or margarine
1 tablespoons
1/2 teaspoons
thick and chunky salsa
3/4 cups
low-fat cheddar cheese, grated
1/2 cups
bacon, cooked and crumbled
8 slices
green pepper, diced
1/4 cups
red bell pepper, diced
1/4 cups
green onion, sliced
1/4 cups
black olives, sliced
2.25 ounces
Monterey Jack cheese, grated
1 cups


Preheat oven to 425 degrees. Lightly grease 12-inch pizza pan or 9 by 13-inch pan. Unroll dough and place in greased pan. Press out with hands. Bake at 425 degrees 5 or 6 minutes until very light brown. While crust is baking, heat butter or margarine in large skillet over low heat. Combine eggs and salt. Add egg mixture to skillet; scramble until set. Spread salsa on prebaked pizza crust. Top with scrambled eggs, distributing evenly. Sprinkle cheddar cheese over eggs; top with bacon. Sprinkle with peppers, green onion, black olives, and Monterey Jack cheese. Bake at 425 degrees for 10 to 12 minutes until crust is golden brown and cheese is melted.


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