Sausage and Pear Breakfast Rolls

Makes 12 Rolls


  • 4 cans (15 ounces) Pacific Northwest Canned Pear slices, in juice, drained
  • 3 cups chopped onions
  • 2 Tbsp. vegetable oil
  • 1 Tbsp. dry Italian herbs
  • 12 oz. turkey or chicken sausage, casings removed if necessary
  • 1-1/4 lb. pizza dough
  • 1-1/2 cups grated part skim mozzarella cheese

    Preheat oven to 400°F. Drain pears reserving juice for another use. Combine pears, onions, oil and Italian herbs in bowl; toss well. Transfer mixture to a lightly greased baking sheet; roast for 35-40 minutes, until golden brown. Remove from oven, transfer mixture to a mixing bowl and allow to cool. While pears are roasting, brown sausage in medium frying pan, breaking up as it cooks, until cooked through. Roll out pizza dough on a lightly floured work surface to 14x18 inch rectangle. Spread pear mixture evenly over pizza dough, leaving a 1-inch border all around. Sprinkle evenly with crumbled cooked sausage and grated cheese. Gently roll dough strudel style from the longer end to encase filling. Cut roll in half and place on baking sheet. Chill 1 hour or until ready to bake. Just before baking, slice the log into 2-inch slices (12 rolls). Place cut side down on parchment lined baking sheets or lightly greased large muffin tins. Bake at 350°F approximately 18 minutes, or until golden brown and cooked through. Serve warm.

    NUTRITION (Per Serving)
    Calories: 250
    Protein: 12g
    Carbohydrate: 33g
    Fiber: 3g
    Fat: 8g
    Sodium: 460 mg
    Cholesterol: 30mg