Breakfast Pinwheels Recipes

BREAKFAST PINWHEELS

Steps:

• Thaw one pastry sheet at room temperature for about 30 minutes or until pliable. Preheat oven to 400°F (204°C).Preheat a large skillet over medium heat for about 2 minutes. Add bacon and cook for about 1-2 minutes on each side. Cook just until some of the fat is rendered and bacon is still pliable. Remove bacon strips to a paper towel-lined plate. Drain the fat and wipe out the skillet. Turn off heat and allow skillet to cool.
• Meanwhile, crack eggs into a medium bowl and whisk vigorously for 1-2 minutes. The longer you whisk, the fluffier the eggs will be. Spray the skillet with cooking spray or add a couple of teaspoons of butter. Preheat the skillet on low then add eggs. Cook and drag spatula through eggs until they begin to break up and solidify. Cook until they are mostly solid, but still slightly runny. Remove from heat and season eggs with salt and pepper to taste.
• Spread pastry sheet out on a lightly floured surface or on a parchment sheet. Spread pesto evenly over the top of the pastry. Lay bacon strips side-by-side vertically on top. Spread egg evenly on top of bacon. Sprinkle cheese on top.Starting at the side closest to you, roll up like a jelly roll. Cut into 6 (1") slices. Lay slices flat on baking sheet. Bake in oven for 18-20 minutes until edges of puff pastry begin to brown. Serve warm.

BREAKFAST PINWHEELS

Steps:

• Preheat oven to 350°. Grease an 8-x-8" baking pan with cooking spray. In a large bowl, combine eggs with chives and season with salt and pepper.
• In a medium skillet over medium heat, melt butter. When the butter is foamy, add eggs and let set slightly. Reduce heat to medium-low and drag the eggs with a spatula or wooden spoon to create curds. When the eggs are almost cooked to your liking, season with salt and pepper. Remove from heat.
• On a lightly floured surface, unroll dough and separate the sheet into rectangles. Pinch the perforations to seal. Add a layer of shredded cheese and egg to each rectangle. Top with ham in an even layer. Starting with one short side, roll up each rectangle. Pinch edges to seal. Cut each roll into 4 slices. Place cut side up in baking pan.
• Bake for 25 to 30 minutes, until the rolls are golden. Garnish with chives and serve.

CHEESY SAUSAGE PINWHEELS

Steps:

• Preheat oven to 375F.
• Unroll crescent roll dough on a lightly floured surface; press seams and perforations together.
• Roll into a 14-in. x 10-in. rectangle. Spread sausage to within 1/2 inch of edges. Sprinkle with chives and the cheese. Carefully roll up from a long side, cut into 12 slices (or place in the fridge first to firm up)
• Place 1 inch apart on an ungreased baking tray
• Bake for 12-16 minutes or until golden brown.

SAUSAGE AND CREAM CHEESE PINWHEELS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, about 10 minutes; drain and discard grease.
• Spread dough from 1 package of crescent rolls out onto a work surface and pinch perforations together to create a single sheet of dough. Spread half the cream cheese over the dough sheet, leaving a 1/2-inch margin all around. Sprinkle half the cooked sausage evenly over cream cheese. Roll dough up into a log, starting at a long edge; wrap log in plastic wrap or parchment paper. Repeat steps to make a second roll; wrap. Refrigerate rolls at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Unwrap rolls and cut each into 1/2-inch thick slices. Place slices onto a baking sheet.
• Bake in the preheated oven until pinwheels are golden brown, 10 to 15 minutes.