Sausage and Pear Breakfast Rolls

Makes 12 Rolls


  • 1-1/2 qt. Pacific Northwest Canned Pear slices, in juice, drained
  • 3 cups sweet onions, diced
  • 2 Tbsp. canola oil
  • 1 Tbsp. dry Italian seasoning mixture
  • 1-1/4 lb. pizza dough, whole-grain rich
  • 2 cups cooked crumbled turkey sausage
  • 1-1/2 cups mozzarella or cheddar cheese, reduced-fat, grated

    In a bowl combine pears, onions, oil and Italian seasoning; toss well to coat. Transfer to a sheetpan and roast in pre-heated, 400°F. conventional oven for 35-40 minutes or until golden. Remove from heat and scrape from sheetpan into a bowl and allow pear-onion mixture to cool. On a clean work surface roll out 1-1/4 lb. pizza dough into a 14x18-inch rectangle. Top dough with roasted pear-onion mixture in an even layer leaving a 1-inch border all around. Sprinkle dough with crumbled cooked sausage and grated cheese. Gently roll dough strudel style from the longer end, to encase filling. Chill dough. Roll will stretch to about 24 inches. Just before baking, slice the log into 2-inch slices, and place cut side down onto parchment-lined sheetpans or greased large muffin tins. Place flat side down on pan or inside muffin cup. Bake rolls in a preheated 350°F. convection oven for approximately 18 minutes, or until golden brown and cooked through. Keep warm to serve. COOL AND REHEAT INSTRUCTIONS: Baked rolls may be cooled to room temperature, covered with plastic wrap, and refrigerated. To reheat, remove plastic and reheat in a 225°F. oven for 25-35 minutes or until completely heated through. REHEATING: CCP: Reheat to 165ºF. or higher for 15 seconds, within 2 hours.

    NUTRITION (Per Serving)
    Calories: 290
    Calories from Fat: 80
    Fat: 9g
    Saturated Fat: 2g
    Cholesterol: 35mg
    Sodium: 470mg
    Carbohydrate: 38g
    Dietary Fiber: 5g
    Sugar: 10g
    Protein: 16g
    Vitamin A: 4% DV
    Vitamin C: 6% DV
    Calcium: 25% DV
    Iron: 6% DV