Rating: 3.5 stars
13 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 6
  • 4 star values: 2
  • 5 star values: 3

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.

Maureen Callahan
Recipe by Cooking Light October 2009

Gallery

Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

312 calories; fat 16.8g; saturated fat 7.9g; mono fat 6.4g; poly fat 1.2g; protein 15.5g; carbohydrates 24.8g; fiber 0g; cholesterol 52mg; iron 1.8mg; sodium 738mg; calcium 146mg.
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