Gayle’s New Year’s Eve Pizza
Today’s installment of Gayle’s Recipe Corner includes TWO recipes that were often part of our New Year celebrations. (Enjoy this amazing photo from one of our New Year’s Eve parties in the 70’s! Mom always had celebratory decorations, hats, and party favors . . . even if it was just our family of four. I learned how to celebrate from her!)
Similar to the Christmas Holly Clusters, I think many people have their own version of each of these non-traditional pizzas, but they were always a favorite meal for us, often for New Year’s Eve or Day. And, I could be wrong, but I feel like Mom was making this breakfast pizza WAY before everyone else jumped on board with breakfast casseroles.
I’ve added some of my own notes over time so those are in pink. There still time to get these on the menu for this weekend. ENJOY!
Breakfast Pizza (Serves 8-10)
1 pound of sausage (can be spicy if you like that but we always used regular)
1 cup thawed frozen hash browns
½ teaspoon salt
2 Tablespoon Parmesan cheese
1 package of crescent rolls
1 cup shredded cheddar
½ cup milk
1/8 teaspoon pepper
Brown sausage in skillet and drain. Separate crescent rolls into 8 triangles and place on ungreased deep pizza pan (if it’s too shallow, it won’t all fit) with points toward center. Press and spread rolls over the bottom and up the sides to form a crust. Pour sausage over crust. Sprinkle with hash browns. Top with cheddar cheese. In a bowl beat eggs, milk, salt, and pepper. Pour over cheese. Sprinkle with Parmesan cheese. Bake at 375 degrees for 25 – 30 minutes. (Of course, if you want more of a particular topping, add more! Hello, cheese.)
Fruit Pizza (Serves 8-10)
1 (18oz.) package of Pillsbury Sugar Slice and Bake cookies
1 (8oz.) cream cheese
½ cup sugar
½ teaspoon vanilla
2 teaspoons lemon juice
½ cup orange marmalade
Assorted fruits (Our favorites that always held up well – mandarin oranges, grapes cut in half, strawberries, blueberries, and kiwi)
Cut cookie roll into thick circles. Arrange on pizza pan, overlapping the edges. Cook at 375 degrees for 10-14 minutes. Let cool. Combine cream cheese, sugar, and vanilla. Mix until smooth and spread on top of cookie crust after it has cooled. Arrange fruits on top by starting at outer edge arranging one type of fruit all around crust in a circle. Use another type of fruit for 2nd ring, and so on. Mix marmalade with lemon juice. Drizzle evenly over top. Chill.
– Gayle Griffin
(As a reminder, Mom wrote/compiled a recipe book when I was young and gave me my very own copy of it for my 19th birthday when I moved out of the house and into my own apartment. She had gone page by page and written notes to me like “Very good”, “Easy”, “Your Dad’s favorite”, etc. Now that she’s been gone 24 years, those notes are priceless to me. It’s so nice to open a book and hear her voice through her writing. I’m thankful.)
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