Bring back those nostalgic school morning flavors with this School Breakfast Pizza. It's crafted with a buttery, flaky crescent dough base and smothered in a hearty, cheesy sausage gravy. Perfect for starting any day with a satisfying, crowd-pleasing breakfast.
Ingredients
16ouncesbreakfast sausage
2tablespoonsall purpose flour
½teaspoonsalt
½teaspoonground black pepper
2cupsmilk
2cupsshredded mozzarella cheese
2canscrescent rolls8 count each
Instructions
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper for easy cleanup.
Cook Sausage: In a skillet over medium heat, brown the sausage until fully cooked. Break it into small pieces as it cooks for even distribution in the gravy.
Sprinkle the cooked sausage with flour, salt, and pepper, stirring until the flour is fully absorbed. Gradually stir in the milk and continue to cook, stirring constantly, until the mixture boils and thickens. Let it simmer for 5 more minutes.
Remove the skillet from heat and stir in the mozzarella cheese until melted and incorporated into the gravy.
Unroll the crescent rolls onto the prepared baking sheet, shaping them into a rectangle. Pinch together seams and roll the edges slightly to form a crust.
Spread the sausage gravy evenly over the crescent dough, reaching all the way to the edges.
Place in the oven and bake for 15-20 minutes, or until the crust is golden brown and the gravy is bubbly.
Cut into squares and enjoy a delicious slice of breakfast pizza.
Notes
Alternative Dough: Crescent roll dough sheets can make this recipe even easier with no seams to pinch together.
Customization: Feel free to experiment with different types of breakfast sausage and cheese to tailor the flavor to your liking.
Storing Leftovers: Keep any leftovers in the refrigerator for up to 3 days. Reheat in the oven or microwave for a quick and tasty breakfast.
Sausage Gravy Thickness: If your gravy is too thick, you can thin it with a little more milk. Too thin? Cook it a bit longer to reduce and thicken.