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Mediterranean Breakfast Buns

Pillsbury Kitchens
Updated Jan 9, 2018
Bake-Off® Contest 48, 2018
Anne-Marie Bilella
Monroe, Georgia
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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!

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!

Mediterranean Breakfast Buns

  • Prep Time 30 min
  • Total 50 min
  • Ingredients 10
  • Servings 6
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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

Instructions

  • Step 
    1
    Heat oven to 400°F. Line 15x10x1-inch pan with cooking parchment paper.
  • Step 
    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.
  • Step 
    3
    In medium bowl, beat eggs, salt and pepper with whisk until well beaten.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

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

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.
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