Breads, Brunch, Eggs
1 can refrigerated Pillsbury thin pizza crust
1 lb hot Italian sausage
5 large eggs, beaten
1/2 cup Italian seasoned bread crumbs
1/2 cup grated romano or parmesan cheese
salt & pepper
Brown sausage. Drain well on paper towels, & cool.
Preheat oven to 375 degrees. Line a rimmed sheet pan with a silicone mat or spray with Pam. Set aside.
Combine cooled sausage with beaten eggs, bread crumbs, grated cheese, garlic powder, salt & pepper. Stir till well-mixed.
Spread pizza dough until it completely covers sheet pan, & extends about an inch over one long side. Evenly distribute sausage-egg mixture over the dough, leaving about one inch on both sides. Starting at the closest long side, roll the dough like a jellyroll, tucking in the sides along the way. (When finished, it should look something like a giant cigar.) Place the long roll diagonally across the pan. Sprinkle with smoked paprika.
Bake for about 40 minutes, until the dough is nicely browned. Remove from the oven, and let it rest for 10-15 minutes before slicing. Serve warm or at room temperature. May toast with butter, or serve with salsa for topping or dipping.