BACON & EGG PIZZA
1 tube (8 ounces) refrigerated crescent rolls
12 bacon strips, cooked and crumbled
1 cup frozen shredded hash brown potatoes
3/4 cup shredded cheddar cheese
2 tablespoons milk
1/2 cup grated Parmesan or Romano cheese
1 Unroll crescent dough into one long rectangle. Press onto the bottom and 1/2 in. up the sides of a greased 13-in. x 9-in. x 2-in. baking pan. Seal seams and perforations. Sprinkle with bacon, potatoes and cheddar cheese.
2 In a large bowl, beat eggs and milk. Pour over cheddar cheese. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° for 25-30 minutes or until a knife inserted near the center comes out clean.
Yield: 8 servings.