Kitchen Daily Editors

What's This?
Serving size 8
Prep Time
Total Time


8 large egg whites, lightly beaten¼ tsp salt⅛ tsp freshly ground black pepper2 Tbsp grated fresh parmesan cheese1 can (8 ounce) reduced-fat refrigerated crescent dinner roll dough cooking spray1 cup frozen shredded or diced hash brown potatoes, thawed6 slice center-cut bacon, cooked and crumbled1 cup reduced-fat shredded extra sharp cheddar cheese


Preheat oven to 375 degrees Fahrenheit.

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.

Top prepared dough with potatoes, bacon, and cheddar cheese. Carefully pour egg whites over cheese; sprinkle with salt, pepper, and Parmesan cheese.

Bake at 375 degrees Fahrenheit for 23 minutes or until crust is browned. Cut into wedges.

*Young chefs can unroll the dough and help top it with toppings.

Recipe from The Ultimate Kid-Approved Cookbook by Editors of Cooking Light Magazine/Oxmoor House, 2011.

More From Kitchen Daily:

Vegan Potato Nachos Vegan Potato Nachos
Vegan Potato Nachos
Bacon and Basil Scrambled Eggs Bacon and Basil Scrambled Eggs
Bacon and Basil Scrambled Eggs

Tags: Lunch, Brunch, Kid-Friendly, Egg, Cheese, Potato, Pork, American, Easy, Baking, Cooking With Kids

Terms of Service | Privacy Policy Corporate Site | Advertise With Us