Breakfast Pizza

This recipe comes from Alison's Pantry.

1 lb. Daily's Pre-cooked Hickory Smoked Bacon(#4835), cooked and crumbled
1 can (8 oz.) refrigerated crescent rolls
1 cup Yukon Gold Hash Brown Shreds (#2418), thawed
1/4 cup chopped onion
1 cup Shredded Cheddar Cheese (#2379)
5 eggs, lightly beaten
1/4 cup milk
1/2 tsp. Black Pepper (#1029) 
1/2 tsp. salt
1/2 cup Grated Parmesan Cheese (#2567)

Preheat oven to 375º.
Separate crescent rolls into triangles.
Place triangles on 12-inch pizza pan-points toward center.
Press rolls together to form crust, and make ridge around outside edge.
Sprinkle bacon evenly over crust.
Top with Hash Brown Shreds and onion.
Sprinkle with cheddar cheese.
Whisk together eggs, milk, salt and pepper in small bowl.
Pour egg mixture evenly over pizza. Sprinkle with Parmesan.
Bake 15-20 minutes or until eggs are set.