Vermont breakfast pizza
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | PREBAKED PIZZA CRUSTS |
| 3 | tablespoons | BUTTER |
| 8 | eaches | MEDIUM GOLDEN DEL. APPLES |
| 3 | tablespoons | CINNAMON |
| 1 | tablespoon | NUTMEG |
| 1 | cup | BROWN SUGAR |
| 1 | pounds | PORK SAUSAGE |
| 16 | ounces | SHARP CHEDDAR CHEESE |
| 1 | tablespoon | ALLSPICE |
Directions
PIZZA
APPLE PIE SPICE
PEEL AND THIN SLICE THE APPLES. SHRED THE CHEDDAR CHEESE. IN A LARGE PAN OVER MEDIUM HEAT, MELT THE BUTTER. ADD APPLES AND COVER. COOK AND STIR FOR 8 MINUTES OR UNTIL APPLES ARE ALMOST TENDER. STIR IN BROWN SUGAR AND APPLE SPICE. COOK AND STIR FOR 2 MINUTES LONGER OR UNTIL APPLES ARE TENDER AND GLAZED. MEANWHILE, IN A LARGE SKILLET, COOK THE SAUSAGES: DRAIN ON PAPER TOWELING. DIVIDE INGREDIENTS IN HALF. FOR EACH PIZZA, COVER THE CRUST WITH 1½ CUPS CHEESE. SPREAD WITH APPLES. BAKE AT 400 DEG F. FOR 5 MINUTES.
ADD SAUSAGES AND ½ CUP CHEESE ON TOP. BAKE FOR 5 MINUTES LONGER. ** NOTE: MAKE YOUR OWN APPLE PIE SPICE. MIX 3 TBSP. CINNAMON, 1 TBSP. NUTMEG AND 1 TBSP. ALLSPICE.