This recipe is attributed to my grandma, but I’m pretty sure it can be found on almost every package of Pillsbury Crescent Rolls. Not to diminish mamaw’s culinary reputation, mind you, but it’s not exactly a revelatory recipe. It’s still yummy though.
In any case, it’s a ridiculously easy dish to prepare. Seriously, I’m sure a one legged monkey with a limp and a learning disorder could make this. Which comes in handy in the early morning hours, especially if you are a little groggy from the night before (not that grandma was a party animal).
INGREDIENTS
- 1 can of refrigerated crescent roll dough
- Toppings
I told you it was stupid easy.
You can vary the toppings at will. I kept things simple: scrambled eggs, sausage, cheese, a little green onion and red pepper flake. Other combos worth trying (with or without eggs):
- Chorizo, jalapeno, queso blanco crack a couple eggs on top?)
- Bacon, lettuce, tomato, mozzarella
- Broccoli, spinach, red onion, shallots, hash browns, sharp cheddar
- Sliced fuji apple, smoked gouda, crispy bacon
Preparation is fairly idiot-proof too. Sorry, I meant “child-friendly”.
- Preheat oven to 375 degrees
- Press dough into an oven-proof skillet, pizza pan or cookie sheet. I used my cast-iron skillet. TIP: Use the wedge shape of the dough triangles to your advantage — arrange them as you would pizza slices to avoid weird gaps in the crust
- Prepare your toppings. If using eggs or sausage, I recommend leaving them about 90% cooked so they don’t dry out too much in the oven.
- Top pizza. Bake for 20-25 minutes.
- Eat. After all, breakfast is the most important meal of the day.
Follow Corey