Breakfast Pizza

Ingredients

• 1 package (8) refrigerated crescent rolls
• 5 beaten eggs
• 1/4 cup milk
• 1/4 teaspoon dried oregano, crushed
• 1/4 teaspoon pepper
• 1 1/2 cups desired vegetables (sliced pitted ripe olives; sliced avocado, green onion, or mushrooms; or chopped tomato)
• 1 1/2 cups shredded cheddar, Swiss, or mozzarella cheese
• diced fully cooked ham, or chopped cooked turkey or chicken

Instructions

1. For crust, unroll 1 package (8) refrigerated crescent rolls; separate into triangles. Place triangles on a lightly greased 12-inch pizza pan with points toward center. Press triangles together to cover bottom and 1/2 inch up sides of pan. Bake in a 375° oven for 10 to 12 minutes or till lightly browned. (Do not remove crust from the oven.)
2. Meanwhile, combine 5 beaten eggs; 1/4 cup milk; 1/4 teaspoon dried oregano, crushed; and 1/4 teaspoon pepper.
3. When crust is lightly browned, leave on oven shelf (if necessary, press down any high spots in crust). Carefully pour egg mixture onto crust. Bake for 8 to 10 minutes more or till egg mixture is almost set.
4. Sprinkle with 1 1/2 cups desired vegetables (sliced pitted ripe olives; sliced avocado, green onion, or mushrooms; or chopped tomato).
5. Sprinkle with 1 1/2 cups shredded cheddar, Swiss, or mozzarella cheese; diced fully cooked ham, or chopped cooked turkey or chicken. Return to the oven and bake 3 to 5 minutes more or till cheese melts. Cut into wedges.