Yield: 8 servings

Preparation time: 30 minutes
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1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
4 eggs
1/2 teaspoon Italian seasoning
1/2 teaspoon salt, if desired
1 to 1 1/4 cups cubed, cooked ham
1 to 1 1/4 cups shredded mozzarella cheese (4 to 5 oz)
1 box (9 oz) frozen cut broccoli, thawed, drained
1 jar (4.5 oz) sliced mushrooms, drained
2 tablespoons chopped green bell pepper
1 large tomato, peeled, seeded, diced (about 1 cup)
2 tablespoons grated Parmesan cheese

Cooking time: 40 minutes
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Heat oven to 350°F. Separate dough into 8 triangles. Place triangles in ungreased 12-inch pizza pan or 13x9-inch pan; press over bottom and 1/2 inch up sides to form crust. Seal perforations.

Beat eggs, Italian seasoning and salt with fork or wire whisk; pour into dough-lined pan. Top with ham, mozzarella cheese, broccoli, mushrooms, bell pepper and tomato; sprinkle with Parmesan cheese.

Bake 30 to 40 minutes or until eggs are set and crust is golden brown.


Notes

To seed a tomato, cut the tomato crosswise in half and squeeze each half gently over a bowl to remove the seeds.
Add a little kick, and use shredded pepper Jack cheese instead of the mozzarella.

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