Breakfast Egg Pizza
Submitted by: Louise Piper
Serving Size: 6-8
Nutritional Information: 390 calories, 23g fat, 9g saturated fat, 190mg cholesterol, 1190mg sodium, 26g carbohydrates, 1g fiber, 17g protein
Ingredients
Quantity
Directions
INGREDIENTS
2-8 ounce tubes crescent roll dough
4 to 5 ounces prosciutto
7 eggs
1 teaspoon mustard
1/2 teaspoon salt
1/2 teaspoon coarse ground black pepper
1/2 Cup milk
1 Cup shredded Asiago cheese
1/3 Cup finely chopped fresh fennel
1/3 Cup finely sliced green onion
1 very large clove garlic, minced
2 Cups fresh spinach, washed, patted dry and torn
DIRECTIONS
Preheat oven to 350 degrees.
Grease a 10x15 inch pan that has sides. Unroll the crescent roll dough and press into pan pinching to close the perforations and press up onto sides of pan.
Cut up the prosciutto slices and place all over the dough.
In a bowl, whisk the eggs, mustard, salt, pepper and milk. Stir in the cheese, fennel, onion and garlic. Pour this mixture over the prosciutto.
Sprinkle the torn spinach on top.
Bake for approximately 35 minutes until edges are golden brown.
Let stand 3-4 minutes. Cut into 6-8 pieces and serve immediately.
*cooks note: finely cut fresh kale may be used, if desired.
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