recipes

Healthy 11 April 2017

Simple Ways to Produce Healthy Habits

(Family Features) If getting your kids to embrace healthy eating habits feels like a constant uphill battle, take heart in knowing you’re not alone. However, modeling smart choices in the kitchen and at the grocery store may be just the nudge your kids need.

One of the biggest hurdles many families face when it comes to healthier eating is getting started. These tips show how subtle changes can make it simple to introduce healthier choices the whole family can enjoy.

  • Mornings are a busy time for families, and it can be difficult to make a nutritious breakfast and get out the door. Even so, skip the packaged breakfast foods that are loaded with sodium and calories. Instead, make and freeze your own healthy breakfast foods ahead of time. These breakfast burritos are easy for reheating and eating on the go.
  • A common misperception is that eating healthfully takes too long. Set a good example for kids to follow by preparing healthy dinners at home. This one-pot turkey skillet is ready in less than 25 minutes to make dinner and cleanup a breeze.
  • When kids are empowered to choose what they eat, they’re more likely to enjoy it. One easy way for kids to identify smart choices in the produce department is by looking for foods with the Produce for Kids logo. Not only are these items an important part of a balanced meal, shoppers who support the products are giving back to local organizations that help children and families.

To find additional tips to encourage your family’s healthy eating and more than 300 registered dietitian-approved recipes, visit produceforkids.com.

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Make-Ahead Freezable Breakfast Burritos

Recipe courtesy of Produce for Kids
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 14

  • 2 teaspoons olive oil, divided
  • 16 ounces lean turkey breakfast sausage
  • 1 medium red bell pepper, finely chopped
  • 1 small Vidalia onion, finely chopped
  • 1 large tomato, finely chopped
  • 12 large eggs
  • 1/2 teaspoon pepper
  • 1 cup low-fat shredded cheddar cheese
  • 14 whole-wheat tortillas (8 inches each)
  1. In nonstick skillet over medium heat, heat 1 teaspoon oil. Add sausage and cook 5-8 minutes, or until cooked through. Transfer to plate and set aside.
  2. In same skillet, add remaining oil, bell peppers, onions and tomatoes, and cook 3-5 minutes, or until softened. Add tomatoes and cook 2 minutes.
  3. In large bowl, scramble eggs and pepper. Add to pan and cook, stirring regularly, 3-4 minutes, or until eggs are set. Remove from heat and mix in sausage and cheese. Let cool.
  4. Fill tortillas with 1/2 cup egg mixture, roll into burrito and lay seam-side down on parchment-lined baking sheet. Freeze 1 hour. Transfer to freezer-safe re-sealable bag and return to freezer.
  5. To reheat burritos, remove from freezer, wrap in paper towel and microwave on high 1-2 minutes.

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One-Pot Healthy Turkey Skillet

Recipe courtesy of Produce for Kids
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4

  • 1 tablespoon extra-virgin olive oil
  • 1 pound ground turkey
  • 1 medium green bell pepper
  • 1 medium sweet onion
  • 3 Roma tomatoes
  • 8 ounces whole-wheat elbow macaroni, cooked according to package directions
  • 1 can (15 1/2 ounces) kidney beans, rinsed and drained
  • 2 teaspoons cumin
  • 2 tablespoons chili powder
  • 1/4 teaspoon salt
  1. In nonstick skillet over medium-high heat, heat oil. Add turkey and cook 10 minutes, or until no longer pink.
  2. In food processor, pulse bell pepper, onion and tomatoes until chunky.
  3. Add vegetable mixture, noodles, beans, cumin, chili powder and salt to skillet and let simmer 15 minutes.

Source: Produce for Kids

Meal Ideas 01 November 2016

Gather Around Hearty, Comforting Foods

(Family Features) Keep warm with hearty dishes that satisfy appetites and comfort food cravings. From russets to reds, fingerlings to purples, the hearty potato comes in many beautiful varieties that add color and texture to beloved comfort dishes. Bring out the flavors of your down-home creation by pairing it with a perfectly suited wine.

Comforting Complements
A spicy red with raspberry and peppery flavors, Zinfandel pairs particularly well with the flavors of winter — the season where comfort food is king. When searching for the perfect complement to your hearty, comfort fare, go for wines that deliver on quality at a fair price.
Discover Amador County, an up-and-coming wine region nestled in the rolling Sierra Foothills of California, through the wines of Renwood Winery. The winery runs under the direction of Joe Shebl, a talented winemaker whose artistic vision and passion for both Zinfandel and Amador County shows in every bottle.
For more information, visit www.renwood.com.

One Healthy Spud
Beyond their appearance in some of the most beloved dishes, potatoes also boast many benefits to your diet. Here are few reasons to add this versatile vegetable into meals:
Potassium — Potatoes are a great source of potassium, which may help lower high blood pressure, making them a heart-healthy choice. In fact, potatoes contain more potassium than a banana or spinach.
Vitamins — A spud a day may keep the cold germs away. One medium-sized spud has nearly half the recommended daily value of vitamin C and is also a good source of vitamin B6.
Dietary fiber — Potatoes are also a source of dietary fiber, a complex carbohydrate, which is known to increase satiety and help with weight loss.
Gluten free — Potatoes are a naturally gluten-free food, so those with gluten sensitivity can enjoy this flavorful vegetable.

For more on potatoes and healthy recipe ideas, visit www.eatwisconsinpotatoes.com.

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Country Stew

Pair with Renwood Zinfandel, California
Yield: 6 servings

  • 5 pounds bone-in short ribs, trimmed and cut into 2-inch pieces
  • 3/4 cup all-purpose flour
  • 1/4 cup vegetable oil
  • 2 cups water
  • 1 1/3 cups Renwood Zinfandel
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 beef bouillon cubes
  • 6 large Wisconsin potatoes, washed, peeled and quartered
  • 1/2 pound small fresh mushrooms, cleaned and trimmed
  • 1 package (10 ounces) frozen whole green beans
  • 1 can (16 ounces) peeled whole tomatoes, undrained
  1. Dredge ribs in flour to coat; reserve leftover flour.
  2. Heat oil in 8-quart Dutch oven on moderate heat.
  3. Add half of ribs and brown on all sides. Once browned, remove ribs. Repeat instructions for remaining ribs.
  4. Stir in the reserved flour. While stirring, add 1 cup water and wine and stir until thickened.
  5. Return ribs to the pan.
  6. Add onion, garlic, salt, pepper and bouillon and bring to a boil.
  7. Cover and lower heat to simmer for about 1 hour, or until ribs are tender.
  8. Remove ribs with slotted spoon and cover with foil to keep warm.
  9. Add potatoes, mushrooms and beans. Simmer 20 to 30 minutes, or until vegetables are tender.
  10. Add ribs and tomatoes with liquid, and heat through.
  11. Use slotted spoon to remove meat and vegetables to large serving platter.
  12. Remove gravy to serving container and serve with ribs.

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Healthy Potato Lasagna

Pair with Renwood Premier Old Vine Zinfandel, Amador County
Yield: 4 servings

  • 2 links Italian turkey sausage (3 1/2 ounces each)
  • 1 1/2 cups chopped onion
  • 1 cup fat-free ricotta cheese
  • 1 teaspoon dried basil or Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1 egg white
  • 2 cups marinara sauce, divided
  • 1 1/4 pounds Wisconsin Yukon gold potatoes, peeled and thinly sliced, divided
  • 1 cup part-skim shredded mozzarella cheese, divided
  1. Remove sausage from casing and crumble into medium skillet with onion.
  2. Cook for 10 minutes or until both are browned, breaking up sausage with back of spoon.
  3. Stir together ricotta, basil, garlic powder and egg white in small bowl.
  4. Spread 1/2 cup marinara sauce in bottom of 9-inch square baking dish.
  5. Place 1/3 of the potatoes in the bottom of the dish, forming solid layer with no gaps.
  6. Drop 1/2 ricotta mixture in spoonfuls over top and spread out just a little.
  7. Sprinkle with 1/3 of mozzarella and 1/2 sausage mixture.
  8. Add 1/2 cup more sauce then repeat potato, cheese and meat layers.
  9. Top with last layer of potatoes, remaining sauce and mozzarella.
  10. Cover with plastic wrap and make small slit to vent.
  11. Microwave on high for 30 minutes or until potatoes are tender.

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Quick & Healthy Slow Cooker Chicken & Potatoes

Pair with Renwood Zinfandel, Fiddletown

  • 2 teaspoons Herbs de Provence (or combination of dried thyme, fennel, basil and savory)
  • 1 teaspoon garlic salt
  • Freshly ground pepper to taste
  • 1/2 cup flour
  • 1 tablespoon canola oil
  • 4 small (2 pounds) bone-in-chicken breasts, skin removed
  • 1 1/4 pounds small Wisconsin red potatoes
  • 3/4 cup frozen, thawed pearl onions
  • 1 cup small baby carrots
  • 3/4 cup reduced-sodium chicken broth
  • 8 ounces small baby bella or white mushrooms
  • Chopped fresh thyme (optional)
  1. Combine Herbs de Provence, garlic salt, and pepper on a dinner plate.
  2. Spoon flour onto a second dinner plate.
  3. Coat each chicken breast with herb mixture; then dredge in flour.
  4. Heat oil in a large skillet.
  5. Add chicken and cook over medium-high heat until chicken is golden brown on both sides (approximately 3 to 4 minutes per side). If necessary, cook chicken in two batches so as not to crowd the pan.
  6. Once browned, place chicken in large slow cooker and add all remaining ingredients, except fresh thyme.
  7. Cover slow cooker and cook on high for 4 hours or on low for 8 hours.
  8. Sprinkle with fresh thyme before serving, if desired.

Source: Renwood Winery / Wisconsin Potatoes

Breakfast & Brunch 07 March 2017

Easy Egg Casserole

With Jimmy Dean fully cooked Hearty Sausage Crumbles, you can whip up an Easy Egg Casserole in the morning – or even the night before – and pop it in the oven for a no-hassle breakfast that’s so comforting and delicious, they’ll be coming back for seconds.

Yield: 12 servings (1 square each)

  • 8 eggs
  • 3 cups milk
  • 1/4 teaspoon ground black pepper
  • 8 cups French bread cubes (3/4-inch pieces)
  • 1 package Jimmy Dean Hearty Original Sausage Crumbles
  • 2 cups (8 ounces) shredded sharp cheddar cheese, divided
  1. Preheat oven to 350°F
  2. Beat eggs, milk and pepper in large bowl with a wire whisk until well blended. Add bread cubes; stir gently until evenly coated. Stir in sausage crumbles and 1 1/2 cups cheese.
  3. Pour into lightly greased 13 x 9-inch baking dish; sprinkle with remaining cheese.
  4. Bake 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into 12 squares to serve.

Spinach-Egg Casserole: Add 1 package (10 ounces) frozen chopped spinach, thawed and squeeze dry, to egg mixture before pouring into prepared baking dish.

Make-Ahead Egg Casserole: Assemble casserole as directed; cover. Refrigerate overnight. When ready to serve, uncover and bake 50 to 55 minutes or until knife inserted in center comes out clean.

Source: Jimmy Dean

Main Dishes 19 January 2017

Simple Slow Cooker Tips

(Family Features) Slow cookers are a simple, no-nonsense solution to making delicious meals for a family on the go. With minimal prep time, you can walk away and let the slow cooker work its magic – welcoming you home to an aromatic, ready-to-serve dinner. Here are some tips for slow cooker success:

  • Brown your meat before you heat. The extra few minutes you take to do so will greatly enhance the flavor of your meal. If you dredge your meat in a little flour before browning, you’ll also get a thicker sauce. While some foods will brown during the cooking process, they won’t have the same color and flavor they get when browned first on the stovetop. If you can find the time for this step, the results are worth it.
  • Prioritize your ingredients. Hardy, fresh vegetables such as carrots, potatoes, or turnips for example, cook more slowly than meat. To avoid undercooking these types of veggies, place them on the bottom or sides and the meat on top. Add tender veggies (peas) and strongly flavored veggies like broccoli, cauliflower or onions in the last 15 to 60 minutes. Dairy products like sour cream, milk or yogurt, tend to break down in the slow cooker. To prevent this, add them during the last 15 to 30 minutes of cooking. However, prepared items such as the Bob Evans’ Refrigerated Mashed Potatoes in this recipe can be added at the beginning. Stir in spices for the last hour of cooking. They will lose flavor if cooked with the rest of the ingredients for the duration.
  • Resist the urge to stir. Each time you lift the lid to do so, heat escapes, extending the needed cooking time by up to half an hour. Some recipes do instruct you to stir halfway through the cooking process or toward the end, but otherwise it's best to leave the lid closed. To check progress without lifting the lid, spin the cover until the condensation falls off. Then it's easy to see inside.

Here’s a deliciously simple slow cooker recipe from Bob Evans Food Products that your whole family will love:

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Slow Cooker Shepherd’s Pie

Prep time: 10 minutes
Cook time: 4 to 6 hours
Makes 6 servings

  • 1 pound Bob Evans Original Recipe Sausage Roll
  • 1 24 ounce package Bob Evans Mashed Potatoes
  • 2 cups frozen peas and carrots
  • 1 12 ounce jar beef gravy
  1. In medium skillet over medium heat, crumble and cook sausage until brown. Place in slow cooker. Add peas and carrots. Top with mashed potatoes. Pour gravy on top of potatoes. Cover and cook on low 4 to 6 hours.

For more family-friendly slow cooker recipes, visit www.bobevans.com.

Source: www.bobevans.com

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Holiday 09 December 2016

Serve Up Good Cheer

Easy ideas for feeding unexpected holiday guests

(Family Features) The holiday season brings friends and family from far and wide, and that often means you’ll be rolling out the welcome mat to guests who drop by unexpectedly. Whether you encounter a surprise visit or well-intentioned plans get shifted in the hustle and bustle of the season, make-ahead dishes will let you go with the flow and have fuss-free snacks and meals on hand, ready to serve your loved ones no matter when they arrive.

Ease your mind one step further and ensure each recipe comes out perfectly by using the right equipment during preparation. For example, Anolon Gourmet Cookware is designed for superior performance, lasting durability that stands up to rigorous kitchen use and easy maintenance. With sturdy ergonomic handles for lifting and leverage, the equipment is both comfortable to hold and aesthetically pleasing.

Explore more pots, pans and cookware options from Anolon Gourmet Cookware at anolon.com to make it easy to welcome unexpected guests this holiday season.

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Sausage, Cheddar and Sourdough Strata

Recipe courtesy of Anolon Gourmet Cookware

  • Large Anolon Advanced Umber Skillet
  • 8 ounces sweet Italian sausage, removed from casing
  • 1 tablespoon olive oil
  • 1 large onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons fresh thyme
  • 1/2 teaspoon dried basil
  • 1 large red bell pepper, thinly sliced
  • butter
  • Anolon Vesta 9-by-13-inch Baking Dish
  • 1 sourdough baguette (12 ounces), cut into 1/2-inch slices
  • 4 ounces sharp cheddar cheese, shredded
  • 8 large eggs
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  1. Heat skillet over medium heat. Add sausage and cook until no longer pink, 7-8 minutes, breaking into smaller pieces with wooden spoon. Transfer to bowl with slotted spoon. Add oil to skillet; stir in onion, garlic, thyme and basil: cook 2 minutes. Add bell pepper and cook, stirring occasionally, until softened, 5-6 minutes; remove from heat.
  2. Butter baking dish. Place single layer of bread on bottom; top evenly with onion mixture and sprinkle with sausage and cheese. Top with remaining bread slices.
  3. Whisk together eggs, milk, salt and pepper until well combined. Slowly pour mixture over top layer of bread. Cover with plastic wrap and place heavy objects (e.g., canned food) on top to weigh it down. Refrigerate at least 2 hours, or up to overnight.
  4. Heat oven to 350° F.
  5. Remove baking dish from refrigerator and uncover. Bake until strata is puffed and browned, and eggs are set, about 40-50 minutes. Remove from oven and let cool 5 minutes before cutting into serving pieces.

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Pumpkin and Macadamia Soup

Recipe courtesy of Anolon Gourmet Cookware

  • 3.5-Quart Anolon Advanced Umber Saucepan
  • 2 tablespoons olive oil
  • 1/3 cup roughly chopped raw macadamia nuts
  • 1 small white onion, chopped
  • 1 tablespoon grated ginger
  • 2 cups diced squash or pumpkin
  • 1 apple, peeled and chopped
  • 3 cups chicken stock
  • roasted macadamia nuts, for garnish
  1. In heavy-based, large saucepan, heat oil; add raw macadamias, onion and ginger, and saute over medium heat 2-3 minutes, or until golden.
  2. Add squash and apple, and cook 1-2 minutes longer then pour over stock. Cover and cook 15-20 minutes, or until squash is soft.
  3. Tip off some liquid and reserve then puree remainder using immersion blender, or in blender until smooth and creamy. Add reserved liquid to bring to desired consistency.
  4. Reheat and serve in bowls sprinkled with roasted macadamias.

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Brown Butter Pecan Cinnamon Bars

Recipe courtesy of Anolon Gourmet Cookware

  • Anolon Vesta 9-by-13-inch Baking Dish
  • 10 ounces unsalted butter, softened
  • 1 1/2 cups firmly packed light brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon kosher salt
  • 2 cups coarsely chopped pecans, toasted
  1. Heat oven to 350° F.
  2. Grease baking pan.
  3. In medium pot over medium-low to medium heat, heat butter until golden brown, stirring frequently and making sure to scrape bottom of pan. Remove from heat and pour into bowl when golden brown to stop more coloring. Set aside.
  4. Whisk together sugars, eggs and vanilla extract. Whisk in butter in steady stream. Add flour, baking powder, cinnamon, salt and pecans. Stir until evenly blended.
  5. Spread batter evenly into prepared pan.
  6. Bake until toothpick inserted into center comes out clean, about 20 minutes. Do not overcook or bars will be dry. Let cool to room temperature then cut into pieces.

Source: Anolon Gourmet Cookware

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Appetizers & Sides 10 August 2015

7-Layer Taco Dip

Ingredients
  • 1 pound Bob Evans Original roll sausage
  • 1 can (16 ounces) refried beans
  • 1 can (4.5 ounces) chopped green chiles
  • 1 package (1.25 ounces) taco seasoning mix
  • 1 container (16 ounces) sour cream
  • 1 jar (11 ounces) salsa
  • 1 can (6 ounces) sliced black olives
  • 1 large tomato, diced
  • 1 bunch green onions, chopped
  • 2 cups (8 ounces) shredded Mexican cheese blend
  • Tortilla chips
Preparation
  1. In large skillet over medium heat, crumble and cook sausage until browned. Stir in beans, chilies and taco seasoning mix.
  2. Spread sausage mix into 7 x 11-inch serving dish. Top with sour cream, then salsa. Sprinkle olives, tomato and onion on top. Cover with cheese.
  3. Serve immediately with chips. Refrigerate leftovers.
Preparation Time

15 minutes

Cook Time

10 minutes

Serves

8 servings

Notes, Tips & Suggestions

Whether you're hosting a watch party, or headed to a tailgate, having the right foods for the big game is crucial. Use these appetizer, side dish and dessert ideas to kick game time up a notch and try this recipe for a delicious dip that will be the hit of the season.

Source

Bob Evans

Appetizers & Sides 10 August 2015

Italian Sausage Appetizer Bread

Ingredients
  • 1 package (16 ounces) Johnsonville Italian All Natural Mild Ground Sausage
  • 1 loaf (1 pound) frozen white bread dough, thawed
  • 4 ounces cream cheese, softened
  • 2 garlic cloves, minced
  • 1 jar (7 ounces) roasted red peppers, well drained and sliced
  • 1/3 cup Kalamata olives, pitted and sliced
  • 2 cups (8 ounces) Swiss cheese, shredded
  • 1 teaspoon poppy seeds
Preparation
  1. In skillet, brown sausage until no longer pink; drain.
  2. On lightly floured surface, roll bread dough to 16 x 12-inch rectangle.
  3. Transfer dough to greased baking sheet. Combine cream cheese and garlic, spread lengthwise over center third of dough. Top with sausage, peppers, olives and cheese.
  4. Fold dough over filling, pinching seam to seal. Make slits across top of dough every 2 inches. Brush lightly with water and sprinkle with poppy seeds.
  5. Bake at 400°F for 20 to 25 minutes or until golden brown. Let stand 10 minutes before slicing.
Serves

Yield 16 appetizer servings

Source

Johnsonville

Appetizers & Sides 10 August 2015

Sausage Dippers

Ingredients
  • 3 packages (13.5-14 ounces each) Johnsonville Smoked Sausage (such as Beddar with Cheddar, Jalapeño & Cheddar, Turkey with Cheddar or Chipotle Monterey Jack Cheese Chicken Sausage)

Spicy Hot Buffalo Sauce

  • 1/2 cup butter, cubed
  • 1 bottle (12 ounces) hot sauce
  • 1 bottle (16 ounces) blue cheese salad dressing

Orange Bourbon Barbecue Dip

  • 1 cup original or bourbon barbecue sauce
  • 1/4 cup orange marmalade

Chinese Dipping Sauce

  • 1 jar (7 ounces) hoisin sauce
  • 1 jar (7 ounces) plum sauce

Creamy Mustard Dip

  • 1 cup spicy brown mustard
  • 1/4 cup sour cream
  • 2 tablespoons horseradish

Cajun Mustard Dip

  • 1 cup spicy brown mustard
  • 1 teaspoon Cajun seasoning
  • Hot pepper sauce, to taste
Preparation
  1. Cut sausage links into 1-inch pieces
  2. In large skillet, cook sausage over medium-high heat until lightly browned and heated through.
  3. Serve with toothpicks and dipping sauces.
  4. Spicy Hot Buffalo Sauce: In microwave-safe bowl, combine butter and hot sauce. Cover and microwave on high for about 2 minutes or until butter is melted.
  5. Stir until smooth.
  6. Serve buffalo sauce in one bowl and blue cheese dressing in another bowl. Makes: 2 cups buffalo sauce plus 2 cups blue cheese dressing
  7. Orange Bourbon Barbecue Dip: In microwave-safe bowl, combine barbecue sauce and orange marmalade.
  8. Cover and microwave on high for 1 to 2 minutes or until heated through. Makes: 1 1/4 cups servings

Chinese Dipping Sauce
In microwave-safe bowl, combine hoisin sauce and plum sauce.
Cover and microwave on high for 1 to 2 minutes or until heated through. Makes: 1 1/2 cups

Creamy Mustard Dip
In bowl, combine mustard, sour cream and horseradish. Makes: 1 1/3 cups

Cajun Mustard Dip
In bowl, combine mustard, seasoning and hot pepper sauce. Makes: 1 cup

Serves

Makes 18 servings

Source

Johnsonville

Breakfast & Brunch 07 August 2015

Amazing Muffin Cups

Ingredients
  • 3 cups refrigerated shredded hash browns
  • 3 tablespoons melted butter
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 12 links Johnsonville Original Breakfast Sausage
  • 6 eggs
  • 2 cups (8 ounces) shredded 4-cheese Mexican blend cheese
  • 1/4 cup chopped red bell pepper
  • Chopped fresh chives or green onions, for garnish
Preparation
  1. Place 12 paper liners in a muffin pan; spray liners with cooking spray.
  2. In bowl, combine hash browns, butter, salt and pepper. Press hash brown mixture into the bottom and up the sides of the muffin cups. Bake at 400°F for 12 minutes or until lightly browned.
  3. Meanwhile, cook sausage according to package directions; cut into 1/2-inch pieces. Divide sausage between muffin cups.
  4. Combine eggs, cheese and bell pepper. Pour over sausage. Sprinkle with chives. Bake for 13 to 15 minutes or until set.
Preparation Time

20 minutes

Cook Time

25 minutes

Serves

Yield 12 servings

Source

Johnsonville

Breakfast & Brunch 07 August 2015

Sausage Breakfast Pizza

Ingredients
  • 1 package Regular Flavor Jimmy Dean Pork Sausage
  • 1 (8.5-ounce) can refrigerated crescent rolls
  • 1 cup frozen hash brown potato cubes, thawed
  • 1/8 cup each diced green, red and yellow bell pepper (optional)
  • 1/4 cup thinly sliced green onions (optional)
  • 4 ounces (1 cup) shredded sharp Cheddar cheese
  • 3 eggs, lightly beaten
  • 1/8 cup milk
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1/8 cup grated Parmesan cheese
Preparation
  1. Preheat oven to 375°F. In large skillet, cook sausage over medium- high heat, stirring frequently until thoroughly cooked and no longer pink.
  2. Separate crescent rolls into 8 triangles. Place in ungreased 12-inch rimmed pizza pan with points toward center. Press rolls together, seal perforations and form circle 1 inch larger in diameter than bottom of pan. Turn edges under to make slight rim.
  3. Sprinkle cooked sausage evenly over crust. Top with potatoes; add peppers and/or green onions if desired. Sprinkle with Cheddar cheese.
  4. Combine eggs, milk, salt and pepper in small bowl; stir well. Pour egg mixture evenly over pizza. Sprinkle with Parmesan. Bake 15 to 20 minutes or until eggs are set and crusts are golden brown.
Serves

Makes 1 pizza

Source

Jimmy Dean Foods
United Egg Producers

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