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“This is a fun breakfast. My kids like this cuz, who doesn't like pizza??? LOL I don't make this often, but when I do the kids come running.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350.
  2. Spray large cookie sheet with cooking spray.
  3. In skillet, cook bacon until crisp.
  4. Drain on paper towels; crumble bacon and set aside.
  5. Reserve 1 T. bacon drippings in skillet.
  6. Add mushrooms to drippings; cook 4 to 5 minutes, stirring frequently, until lightly browned.
  7. Unroll dough and separate into 4 rectangles; press each into 8x4 inch rectangle, firmly pressing perforations to seal.
  8. Cut each in half crosswise, making 8 squares; place 1/2 inch apart on cookie sheet.
  9. Spread 2 teaspoons cream cheese and about 1/2 T pesto on each square.
  10. Top evenly with cooked mushrooms and 1/2 cup mozzarella.
  11. Arrange tomato slices over cheese.
  12. Sprinkle with onions, crumbles bacon and remaining 1/2 cup cheese.
  13. Bake 13 to 15 minutes or until crust is golden brown.
  14. Immediately remove from cookie sheet.
  15. Serve warm.

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