Filled with sausage and cheese, these hit the spot on a chilly fall morning. We like reduced-fat pork sausage, but turkey sausage also works in these breakfast rolls.
1 (11-ounce) can refrigerated French bread dough
2 tablespoons butter, melted
2 teaspoons chopped fresh sage
1/4 teaspoon salt
8 ounces reduced-fat pork sausage, cooked and crumbled (such as Jimmy Dean)
3/4 cup (3 ounces) shredded Gruyère cheese
How to Make It
Preheat oven to 350°.
Find lengthwise seam in dough. Beginning at seam, gently unroll dough into a rectangle on a lightly floured surface. Roll dough into a 13 x 8-inch rectangle; brush with butter, leaving a 1/2-inch border. Combine sage, salt, and sausage. Sprinkle sausage mixture evenly over dough, leaving a 1/2-inch border; top with cheese. Starting with a long side, roll dough up, jelly-roll fashion; press seam to seal (do not seal ends of roll). Cut 1 (1/2-inch-thick) crosswise slice from each end; discard. Slice roll crosswise into 12 (1/2-inch-thick) pieces; arrange in a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 28 minutes or until golden.