Breakfast Egg Pizza
Serving Size: 6/8
Nutritional Information: 390 calories, 23g fat, 9g saturated fat, 190mg cholesterol, 1190mg sodium, 26g carbohydrates, 1g fiber, 17g protein
2 tubes Crescent roll dough (8 oz tubes)
4-5 ounces Prosciutto
1 teaspoon Mustard
1/2 teaspoon Salt
1/2 teaspoon Course ground black pepper
1/2 cup Milk
1 cup Asiago cheese (shredded)
1/3 cup Fresh fennel (finely chopped)
1/3 cup Green onion (finely chopped)
1 clove Garlic (large clove, minced)
2 cups Fresh spinach (washed, patted dry, torn)
Preheat oven to 350 degrees.
Grease a 10x15 inch pan that has sides. Unroll the crescent roll dough and press into pan pinching to close the perforations and press up onto sides of pan.
Cut up the prosciutto slices and place all over the dough.
In a bowl, whisk the eggs, mustard, salt, pepper and milk. Stir in the cheese, fennel, onion and garlic. Pour this mixture over the prosciutto.
Sprinkle the torn spinach on top.
Bake for approximately 35 minutes until edges are golden brown.
Let stand 3-4 minutes. Cut into 6-8 pieces and serve immediately.
*cooks note: finely cut fresh kale may be used, if desired.