• Servings: 2
• 1 can (4 ounces) refrigerated crescent rolls
• 1/4 pound bulk pork sausage or 4 pork sausage links, sliced
• 1/2 cup frozen shredded hash brown potatoes, thawed
• 2 tablespoons diced sweet red pepper
• 2 tablespoons diced green pepper
• 1/2 cup shredded cheddar cheese
• 2 eggs
• 2 tablespoons 2% milk
• 1/8 teaspoon pepper
• 1 tablespoon shredded Parmesan cheese

1. Separate crescent dough into four triangles; arrange on a ungreased 7-1/2-in. round pizza pan with points toward the center.
2. Press onto the bottom of pan, building up edges slightly; seal perforations.
3. In a small skillet, cook sausage over medium heat until no longer pink; drain.
4. Sprinkle over crust.
5. Top with potatoes, peppers and cheddar cheese.
6. In a small bowl, whisk the eggs, milk and pepper.
7. Pour over pizza; sprinkle with Parmesan cheese. Bake at 375° for 20-25 minutes or until eggs are completely set and top is golden brown.
8. Cut into slices.
9. Nutrition Facts: 1/2 pizza (prepared with turkey sausage, reduced-fat cheese, egg substitute and fat-free milk) equals 524 calories, 29 g fat (11 g saturated fat), 57 mg cholesterol, 1,297 mg sodium, 36 g carbohydrate, trace fiber, 29 g protein.

I baked mine in a glass pie plate. I did not see how the egg mixture would not leak all over the place on a pizza pan. You could split this into 3 servings with a salad if you are concerned about the high calorie count.