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Photo: Becky Luigart-Stayner; Styling: Jan Gautro Photo by: Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Savory Sausage Breakfast Rolls

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.

Cooking Light OCTOBER 2009

  • Yield: 6 servings (serving size: 2 rolls)

Ingredients

  • 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
  • Cooking spray

Preparation

1. Preheat oven to 350°.

2. 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.

Nutritional Information

Amount per serving
  • Calories: 312
  • Fat: 16.8g
  • Saturated fat: 7.9g
  • Monounsaturated fat: 6.4g
  • Polyunsaturated fat: 1.2g
  • Protein: 15.5g
  • Carbohydrate: 24.8g
  • Fiber: 0.0g
  • Cholesterol: 52mg
  • Iron: 1.8mg
  • Sodium: 738mg
  • Calcium: 146mg
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Savory Sausage Breakfast Rolls recipe

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