Ingredients
1 tube (8 ounces) refrigerated reduced-fat crescent rolls1/2 pound Italian turkey sausage links, casings removed1-3/4 cups sliced fresh mushrooms1-1/4 cups frozen shredded hash brown potatoes1/4 teaspoon garlic salt1/4 teaspoon pepper2 green onions, chopped2 tablespoons finely chopped sweet red pepper1/2 cup shredded fat-free cheddar cheese3/4 cup egg substitute
Preparation
Preheat oven to 375°. Unroll crescent dough and separate into 8 triangles; arrange in a single layer on a greased 12-in. pizza pan. Press onto pan to form a crust and seal seams; pinch edge to form a rim. Bake 8 minutes.
Meanwhile, in a large skillet coated with cooking spray, cook sausage and mushrooms over medium heat 4-6 minutes or until sausage is no longer pink and mushrooms are tender, breaking up sausage into crumbles. Drain and remove sausage mixture. Add hash browns, garlic salt and pepper to the same skillet; cook and stir until browned.
Sprinkle sausage mixture over prepared crust; layer with potatoes, green onions, red pepper and cheese. Carefully pour egg substitute over top. Bake 10-12 minutes or until egg is set and cheese is melted.
