Tuesday, June 28, 2011

Savory Sausage Breakfast Rolls

These are amazing. Sooo good. I only made these once, but thanks to catching up on my blog, I'll probably make these again next week. They're a great brunch for a Saturday with a bowl of fruit and a great cup of Keurig coffee! Better yet, Lyn's coffee, but beggars can't be choosers... My sister Lyn makes the MOST AMAZING coffee you will ever drink. No matter how I duplicate and copy her every move, it never tastes like hers.

These are from a Cooking Light magazine/cookbook, "Quick Baking," with a display until date of November, 2010.

Savory Sausage Breakfast Rolls

1 (11-ounce) can of refrigerated French bread dough
2 T butter, melted
2 tsp chopped fresh sage
¼ tsp salt
8 oz. Reduced fat pork sausage, cooked and crumbled (such as Jimmy Dean)
¾ cup (3 oz.) shredded Gruyere cheese
Cooking Spray

1. Preheat oven to 350.
2. Find lengthwise seam in dough. Beginning at seam, gently unroll dough into a rectangle on a lightly floured surface. Roll dough into a 13 x 8-inch rectangle; brush with butter, leaving a ½ inch border.
3. Combine sage, sat, and sausage. Sprinkle sausage mixture evenly over dough, leaving a ½ inch border; top with cheese. Starting with the long side, roll dough up, jelly-roll fashion; press seam to seal (do not seal ends of roll.)
4. Cut 1 (1/2 inch think) cross-wise slice from each end; discard dough. Slice the roll cross-wise into 12 (1/2 inch thick) pieces; arrange pieces in a 13 x 9 baking dish coated with cooking spray. Bake at 350 for 28 minutes or until golden brown. Serve Warm. Yield: 6 servings (serving size: 2 rolls)

Calories: 312
Fat: 16.8g
Protein: 15.5g
Carb: 24.8
Fiber: 0g
Chol: 52mg
Iron: 1.8mg
Sodium: 738mg
Calc: 146mg
-I used Swiss cheese, Gruyere is expensive! And if I’m buying it, I want to enjoy it on something like French Onion Soup… mmm…
-I didn’t discard the dough. I baked them too!
-Tip: use an extremely sharp knife to cut the pinwheels, and let the knife do the work cutting through to get perfect pinwheels.

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