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Breakfast Pizza

8 servings

• 1 (8-ounce) can low-fat refrigerated crescent dinner-roll dough
• 7 ounces vegetarian breakfast “sausage” patties
• 1 cup frozen shredded hash brown potatoes, thawed
• 1 cup (4 ounces) shredded low-fat cheddar cheese
• 1 (8-ounce) carton egg substitute, or 4 large eggs
• 1/4 cup skim milk or soy milk
• 2 teaspoons chopped fresh sage or 1 teaspoon dried rubbed sage
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red-pepper flakes

Preheat oven to 375 degrees. Separate the dough into triangles. Press the triangles together to form a single round crust on a 12-inch pizza pan coated with cooking spray. Crimp the edges of the dough with fingers to form a rim.

Cook “sausage” 5 to 7 minutes, breaking into small crumbles. Drain on paper towels, and let cool slightly.

Top prepared dough with “sausage,” potatoes and cheese. Whisk together egg substitute, milk, sage, salt and red-pepper flakes in a medium bowl. Slowly pour milk mixture over pizza. Bake 25 minutes, or until crust is browned. Cut into wedges and serve warm.

Damage per serving: 219 calories, 16 g protein, 8 g fat (2 g saturated), 20 g carbohydrates, 2 mg cholesterol, 720 mg sodium, 2 g fiber.

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