Sausage and Pear Breakfast Rolls

Abstract Brush Border
Sausage and Pear Breakfast Rolls

Ingredients

  • 2 (15-ounce) cans Pacific Northwest Canned Pear slices, in juice, drained
  • 1-1/2 cups diced sweet onions
  • 1 tablespoon canola or vegetable oil
  • 1-1/2 teaspoons dried Italian herbs
  • 6 ounces turkey or chicken sausage, casings removed
  • 10 ounces pizza dough
  • 3/4 cups grated mozzarella cheese

Method

Preheat the oven to 400 degrees F.

Combine the pears, onions, oil and herbs in bowl, tossing well to coat the pear slices. Tip the contents of the bowl out onto a lightly greased baking sheet. Roast the pears 35 to 40 minutes, or until golden brown. Remove the pan from the oven and transfer the pears to a mixing bowl to cool.

Meanwhile, brown the sausage in frying pan over medium heat until it is no longer pink, breaking up any large chunks as it cooks.

Roll the pizza dough out on a lightly floured work surface into a 7 by 9-inch rectangle. Spread the pears evenly over the dough, leaving a 1-inch border all around. Top with the sausage and cheese, sprinkling the ingredients evenly over the pears.

Beginning with the long edge of the dough closest to you, roll gently away from you, as if rolling a strudel, to encase the filling. Place the roll on a baking sheet lined with parchment paper and chill 1 hour or until ready to bake.

Preheat the oven to 350 degrees F. Before baking, slice the roll into six 2-inch pieces. (The roll will have stretched to 12-inches with the filling.) Place the rolls cut side down on the parchment lined baking sheet, or in lightly greased large muffin tins. Bake about 18 minutes, or until the rolls are golden brown and cooked through. Serve warm.

Servings

Makes 6 servings

Nutrition

  • 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

Ingredients

  • 12 cups Pacific Northwest Canned Pear slices, in juice, drained
  • 6 cups diced sweet onions
  • 1/4 cup canola or vegetable oil
  • 2 tablespoons dried Italian herbs
  • 2-1/2 pounds whole grain pizza dough
  • 4 cups cooked, crumbled chicken or turkey sausage
  • 3 cups grated mozzarella or cheddar cheese

Method

Preheat the oven to 400 degrees F.

Combine the pears, onions, oil and herbs in bowl, tossing well to coat the pear slices. Tip the contents of the bowl out onto a lightly greased baking sheet. Roast the pears 35 to 40 minutes, or until golden brown. Remove the pan from the oven and transfer the pears to a mixing bowl to cool.

Roll 1-1/4 pounds pizza dough at time on a lightly floured work surface into a 14 by 18-inch rectangle. Repeat with the second 1-1/4 pounds of dough. Divide and spread the pears evenly over the two rectangles of dough, leaving a 1-inch border all around. Top with the sausage and cheese, sprinkling the ingredients evenly over the pears.

Beginning with the long edge of the dough, and starting from the bottom, roll gently away from you, as if rolling a strudel, to encase the filling. Repeat with the second dough rectangle. The roll will stretch to about 24 inches. Cut each roll in half and place the four 12-inch long rolls on a baking sheet lined with parchment paper. Chill 1 hour or until ready to bake.

Preheat the oven to 350 degrees F. Before baking, slice each roll into six 2-inch pieces. Place the rolls cut side down on the parchment lined baking sheet, or in lightly greased large muffin tins. Bake about 18 minutes, or until the rolls are golden brown and cooked through. Keep warm to serve.

ALTERNATE METHOD

To cool and reheat the rolls, allow baked rolls to cool to room temperature before covering and refrigerating. To serve, reheat in a 225 degree F oven for 25 to 35 minutes, or until completely heated through (165 degrees F or higher for 15 seconds).

Servings

Makes 24 servings

Nutrition

  • 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