"This was a recipe entry in the Best of the Midwest 2012 contest for Midwest Living magazine. Us middle of the country folks have always loved our meat and potatoes. This takes the kind of dough that is with the biscuit tins (like the Pillsbury)."

Original is 4 servings

Metric US

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Ingredients

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3 tablespoons butter, softened
4 cloves garlic, minced
1 teaspoon fresh rosemary, snipped
1 package (13.8 ounces) refrigerated pizza dough

10 ounces russett potatoes, peeled and very thinly sliced
7 ounces cooked smoked sausage, thinly sliced
1/2 pound bacon, crisply cooked, then crumbled
1 cup shredded mozzarella cheese

Nutritional

Serving Size: 1 (317.1 g)
Calories 1101.7
Total Fat - 70.9 g
Saturated Fat - 26.7 g
Cholesterol - 140.6 mg
Sodium - 2003.3 mg
Total Carbohydrate - 74.6 g
Dietary Fiber - 2.7 g
Sugars - 36.7 g
Protein - 40 g
Calcium - 290.6 mg
Iron - 3.5 mg
Vitamin C - 7.4 mg
Thiamin - 0.6 mg

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Step by Step Method

Step 1

Heat the oven to 425 degrees Fahrenheit. Unroll the refrigerated dough into a 15 X 10 X 1 inch baking pan. Press into the pan and make into a 14 X 10 rectangle. Pinch the edges, making a rim.

Step 2

Next, spread the butter, garlic, and rosemary mixture on the dough. Place the potatoes, sausage, bacon, and cheese on top.

Step 3

Put it in the oven for 14 to 16 minutes, or until the crust is golden brown and the potatoes have become tender. At this point there may still be some butter in the pan.