Breakfast Pizza - Wisco Industries 421 Manual

FRUIT PIZZA
Yield: 16 slices
Preheat oven to 350°F
For crust:
1 package (1 pound 1.5 ounces) sugar cookie mix (not refrigerated rolls)
For filling:
1 (8 ounce) package of cream cheese, softened
8 ounces Cool Whip
For Topping:
Assortment of fresh fruit
Miniature chocolate chips or melted chocolate (optional)
1. Prepare sugar cookie mix according to package directions. Press firmly onto baking sheet or
12" pizza pan within 1 inch of edge of pan used. Bake at 350°F for 15 minutes. Set aside and
let cool completely.
2. For filling, mix all ingredients well. Spread evenly over cooled crust. Top with any assortment of
fresh fruit. Sprinkle chocolate chips, or drizzle melted chocolate on top if desired.

BREAKFAST PIZZA

Yield: 4-8 servings
Preheat oven to 450°F
1 can (8 ounces) refrigerated crescent rolls
1½ cups refrigerated shredded hash brown potatoes
2–3 tablespoons dijon mustard
½ pound sausage, browned and drained
¾–1 cup Colby-Monteray Jack cheese
1. Separate dough, and spread over a lightly greased baking sheet or a 12" pizza pan; press
perforations to seal crust. Spread dijon mustard onto dough. Roll edges of dough inward about
an inch to create a ridge on all sides.
2. Place hash brown potatoes over crust. Top with sausage, and then sprinkle with cheese.
Whisk remaining ingredients together, and gently pour over pizza. Bake at 450°F for 20
minutes or until eggs are set and cheese is melted.
CRUSTLESS PIZZA
Yield: 6 servings
Preheat oven to 350°F
GLUTEN FREE
Crust:
1 (8 oz) package full fat cream cheese, room temperature
¼ teaspoon black pepper
1 teaspoon garlic powder
Topping:
½ cup pizza sauce
1½ cups shredded mozzarella cheese
Toppings of choice - pepperoni, ham, sausage, mushrooms, peppers
1. Lightly spray ½ size 2" deep steam pan with cooking spray. Combine crust ingredients,
and mix well with electric hand mixer. Spread into pan. Bake at 350°F for 15 minutes or until
golden brown. Allow crust to cool for 10 minutes.
2. Spread pizza sauce onto crust. Top with 1¼ cups shredded cheese and toppings. Add
remaining ¼ cup of shredded cheese over toppings. Bake at 350°F for 8–10 minutes or until
cheese is melted.
2 eggs
¼ cup grated parmesan cheese
13
¼ cup sugar
2 teaspoons vanilla extract
4 eggs
1 tablespoon milk
¼ teaspoon garlic powder
salt & pepper to taste