Sausage and Pear Breakfast Rolls

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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

Ingredients

  • 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

Method

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.

Servings

Makes 12 Rolls

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