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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Breakfast Venison Pizza Recipe

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This recipe for Breakfast Venison Pizza is from Emily's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package crescent rolls
1lb ground venison
1 envelope country gravy mix
6 eggs
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
4 oz shredded pepper Jack cheese
Hot sauce (optional) to top
Directions:
Directions:
Heat oven to 375. S eparate crescent dough into 8
triangles and place on a greased, round pizza pan
with points toward the center.
Press onto the bottom and up the sides of pan to
form a crust; seal seams. Bake for 11-13 minutes or
until golden brown.
I n a medium sk illet over medium heat, brown
ground venison
Meanwhile, prepare gravy according to package directions in a medium saucepan. Stir ground venison into thickened gravy; set aside.
I n a small bowl, whisk together the eggs, milk , salt
and pepper.
I n a medium sk illet add egg mix ture; cook and stir
until almost set. Spread sausage grav y mix ture over
the crust. Top with eggs and cheese.
Bake 5-10 minutes longer or until eggs are set and
cheese is melted. Cut into wedges.
Top with hot sauce
Number Of Servings:
Number Of Servings:
2-3
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Cals per serving: 533
27g F
30G C
40g P

 

 

 

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