{tab=INGREDIENTS: }

• 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
• 4 eggs
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon salt, if desired
• 1 to 11/4 cups cubed, cooked ham
• 1 to 11/4 cups shredded mozzarella cheese (4 to 5 oz)
• 1 box (9 oz) Green Giant® frozen cut broccoli, thawed, drained
• 1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
• 2 tablespoons chopped green bell pepper
• 1 large tomato, peeled, seeded, diced (about 1 cup)
• 2 tablespoons grated Parmesan cheese

{tab=DIRECTIONS:}

1. Heat oven to 350°F.
2. Separate dough into 8 triangles. Place triangles in ungreased 12-inch pizza pan or 13x9-inch pan; press over bottom and 1/2 inch up sides to form crust.

Seal perforations. Beat eggs, Italian seasoning and salt with fork or wire whisk; pour into dough-lined pan. Top with ham, mozzarella cheese, broccoli, mushrooms, bell pepper and tomato; sprinkle with Parmesan cheese.

3. Bake 30 to 40 minutes or until eggs are set and crust is golden brown. To seed a tomato, cut the tomato crosswise in half and squeeze each half gently over a bowl to remove the seeds. Add a little kick, and use shredded pepper Jack cheese instead of the mozzarella.

{tab=Nutrition Information:}

1 Serving (1 Serving)
Calories 240
Calories from Fat 120
Total Fat 14g
Saturated Fat 5g
Trans Fat 1 1/2g
Cholesterol 125mg
Sodium 670mg
Total Carbohydrate 15g
Dietary Fiber 2g
Sugars 4g
Protein 15g

{/tabs}

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