| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
Italian |
Eggs |
6 |
Servings |
INGREDIENTS
| 1 |
cn |
(8-oz) pillsbury quick crescent dinner rolls |
| 4 |
|
Eggs |
| 1/2 |
ts |
Italian seasoning |
| 1/2 |
ts |
Salt; if desired (up to) |
| 1 1/4 |
c |
Cubed; cooked ham (up to) |
| 5 |
oz |
Mozzarella cheese |
| 1 |
pk |
(9-oz) frozen cut broccoli; thawed; drained |
| 1 |
cn |
(4.5-oz) sliced mushrooms; drained |
| 2 |
tb |
Chopped green pepper |
| 1 |
lg |
Tomato; peeled, seeded, diced (about 1 cup) |
| 2 |
tb |
Grated parmesan cheese |
INSTRUCTIONS
From: jmh@anser.pdial.interpath.net (Jeanne Hinds)
Date: 16 Nov 1994 16:01:32 -0500
Heat oven to 350 degrees. Seperate 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
with Italian seasoning and salt; pour into doughlined pan. Top with ham,
mozzarella cheese, broccoli, mushrooms, green peppers and tomato;sprinkle
with parmesan cheese. Bake at 350 degrees for 30 to 40 minutes or until
edges are set and crust golden brown. 6 to 8 servings.
REC.FOOD.RECIPES ARCHIVES
/EGGS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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