Bacon And Egg Breakfast Pizza

• 1 (8-ounce) can reduced-fat refrigerated crescent dinner roll dough
• Cooking spray
• 1 cup frozen shredded or diced hash brown potatoes, thawed
• 6 center-cut bacon slices, cooked and crumbled
• 1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese
• 8 large egg whites, lightly beaten
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons grated fresh Parmesan cheese

1. Preheat oven to 375u0b0.
2. Unroll dough, and separate into triangles. Press triangles together to form a single 10-inch round crust on a 12-inch pizza pan coated with cooking spray. Crimp edges of dough with fingers to form a rim.
3. Top prepared dough with potatoes, bacon, and cheddar cheese. Carefully pour egg whites over cheese; sprinkle with salt, pepper, and Parmesan cheese.
4. Bake at 375u0b0 for 23 minutes or until crust is browned. Cut into wedges.
5. Young Chefs can:
6. Older Chefs can:

roll dough, cooking spray, hash brown potatoes, center, cheddar cheese, egg whites, salt, freshly ground black pepper, parmesan cheese

Taken from www.myrecipes.com/recipe/bacon-egg-breakfast-pizza (may not work)