Brunch Pizza

Ingredients:
1 tube (8 ounces) refrigerated crescent rolls
½ pound sliced bacon, chopped
½ pound bulk pork
½ pound sliced fresh mushrooms
1 small onion, finely chopped
1 Tablespoon butter
8 eggs, lightly beaten
1 package (3 ounces) cream cheese, softened
1/3 cup sour cream
1 garlic clove, minced
¼ teaspoon Italian seasoning
2 plum tomatoes, chopped
1 ½ cups (6 ounces) shredded part-skim mozzarella
Optional: Picante sauce, extra sour cream

Directions:

• Unroll crescent dough in a greased thirteen by nine baking dish; seal seams and perforations.  Bake at 375° for six to eight minutes or until golden brown.
• Meanwhile, in a small skillet, cook bacon and sausage over medium heat until bacon is crisp,  and sausage is no longer pink  Using a slotted spoon, remove meat to paper towels; drain, reserving two Tablespoons of drippings.  Using the drippings, saute mushrooms, onion, and green pepper.  Remove and set aside.
• Heat butter in a large skillet over medium heat.  Add eggs, cook and stir until almost set.  In a small bowl, beat cream cheese, sour cream, garlic, and Italian seasoning; spread over crust.  Layer with eggs, sausage, bacon, sauteed vegetables, tomatoes, and mozzarella.
• Bake at 375° for fifteen to eighteen minutes or until cheese is melted.  Serve with picante sauce and additional sour cream if desired.

Makes 12 servings.