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Mediterranean Breakfast Buns

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  • Prep 30 min
  • Total 50 min
  • Ingredients 10
  • Servings 6
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From impressing brunch guests with their pretty spirals, to packing up for a filling breakfast on the go, there isn’t anything these chicken sausage and cheddar cheese breakfast buns can’t do!
By Pillsbury Kitchens
Updated Jan 9, 2018
Bake-Off® Contest 48, 2018
Anne-Marie Bilella
Monroe, Georgia
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Ingredients

  • 3 tablespoons butter
  • 1/2 cup diced fresh shiitake mushrooms (1 oz)
  • 2 spinach and feta smoked chicken sausages, chopped (from 12-oz package)
  • 5 eggs, beaten
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1 1/2 cups shredded sharp Cheddar cheese (6 oz)
  • 1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
  • 1 cup loosely packed fresh baby spinach, chopped (from 5-oz bag)
  • 6 fresh sage leaves

Steps

  • 1
    Heat oven to 400°F. Line 15x10x1-inch pan with cooking parchment paper.
  • 2
    In 10-inch nonstick skillet, melt 1 tablespoon of the butter over medium heat. Add mushrooms and sausage; cook 3 to 4 minutes, stirring frequently, until mushrooms are tender and sausage is thoroughly heated. Remove from skillet to plate.
  • 3
    In medium bowl, beat eggs, salt and pepper with whisk until well beaten.
  • 4
    In same skillet, melt 1 tablespoon of the butter over medium heat. Add egg mixture; cook 2 to 3 minutes, stirring frequently, until firm but moist. Stir in 3/4 cup of the cheese; remove from heat. Cool 10 minutes.
  • 5
    Lightly sprinkle large cutting board with flour. Unroll pizza dough on board; press into 14x10-inch rectangle. Top evenly with remaining 3/4 cup cheese, the sausage mixture and eggs; press down slightly. Sprinkle chopped spinach evenly over eggs.
  • 6
    Starting at short end, tightly roll up dough, patting sides to retain 10-inch length. Pinch edges to seal; place seam side down on cutting board. With serrated knife, cut into 6 equal slices. Place cut side up 2 inches apart on pan. For even baking, reshape buns; press tops down slightly. Bake 13 to 15 minutes or until golden brown.
  • 7
    Meanwhile, in 8-inch nonstick skillet, melt remaining 1 tablespoon butter over medium heat. Add sage leaves; cook 1 to 2 minutes, turning frequently, until crisp. Remove sage to paper towel; crumble. Reserve butter in skillet.
  • 8
    Remove buns from oven; brush sides of buns with reserved butter. Bake 1 minute longer. Sprinkle each bun with crumbled sage leaves. Serve warm.

Tips from the Pillsbury Kitchens

  • tip 1
    For best results, work with cold dough directly from refrigerator.
  • tip 2
    To make buns easier to cut, refrigerate filled dough about 20 minutes before cutting into individual buns.

Nutrition Information

420 Calories, 25g Total Fat, 21g Protein, 28g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
230
Total Fat
25g
38%
Saturated Fat
12g
59%
Trans Fat
0g
Cholesterol
230mg
77%
Sodium
770mg
32%
Potassium
120mg
3%
Total Carbohydrate
28g
9%
Dietary Fiber
1g
4%
Sugars
3g
Protein
21g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
0%
0%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 1 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • I have been in the kitchen cooking or just helping my mom or my Gram since I was 10 years old. I love to see smiles on my family’s and friends’ faces when they eat something I have made for them. When someone is ill or sad or just plain mad, a homemade meal or a batch of chocolate brownies can make them feel better, even for a few minutes. Food heals the body and soothes the soul. I created this breakfast bun for the Pillsbury Bake-Off® Contest because I like a challenge. We need new ideas for breakfast, and this on-the-go breakfast has been a hit with my friends. It is perfect for a family breakfast, a lunch box treat or an on-the-run alternative to fast food. I am always trying to sneak goodness into foods—especially greens and mushrooms. Hopefully you will enjoy my Mediterranean Breakfast Buns, too!
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