Vermont breakfast pizza

Yield: 16 servings

Measure 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

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.

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