Crescent Breakfast Pizzas
Makes: 8 pizzas
4 slices bacon
1 cup sliced fresh mushrooms (about 3 oz)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 package (3 oz) cream cheese, softened
1/4 cup basil pesto
1 cup shredded mozzarella cheese (4 oz)
2 large plum (Roma) tomatoes, each cut into 8 slices
3 medium green onions, sliced (3 tablespoons)
Heat oven to 375°F. Spray large cookie sheet with cooking spray. In 10-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside.
Reserve 1 tablespoon bacon drippings in skillet. Cook mushrooms in bacon drippings over medium heat 4 to 5 minutes, stirring frequently, until lightly browned.
Unroll dough and separate into 4 rectangles; press each into 8x4-inch rectangle, firmly pressing perforations to seal. Cut each in half crosswise, making 8 squares; place 1/2 inch apart on cookie sheet.
Spread 2 teaspoons cream cheese and about 1/2 tablespoon pesto on each square. Top evenly with cooked mushrooms and 1/2 cup of the mozzarella cheese. Arrange tomato slices over cheese. Sprinkle with onions, crumbled bacon and remaining 1/2 cup cheese.
Bake 13 to 15 minutes or until crust is golden brown. Immediately remove from cookie sheet. Serve warm.