Breakfast Sausage Pinwheels

 So this is a simple way to use to the stromboli dough in yet another creative way.  I absolutely love baking like this! I am so thrilled to be doing it again.  I love breakfast sausage and this is by far the easiest way for me to cook it up.  Totally beats standing in front of a frying pan hands down.  I love how I can simply roll out the sausage, then roll up the dough and bake!

Approximate dimensions are shown here using my rolling pin! Fancy, huh? (I wanted to measure it for you guys but we’re still getting the chaos under control from when my kiddo was sick! Boo flu! I could not find the tape measure and if you saw what my pantry looked like you would be horrified!) It doesn’t have to be perfect but I wanted it to roll up thick so I could cut some nice thin slices but still have a big roll. (I found my measuring tape so the dimensions here will be 8×10!) 

I rolled out half of a breakfast sausage roll on top of wax paper with wax paper over the raw meat using a rolling pin.  Then I used my hands to get it into a good rectangle shape.  We use Tennessee Pride sausage.  

Then you simply take the wax paper and slap it on your modified stromboli dough (all I changed was the seasoning for this!). 

Peel back your wax paper and it’s ready for the cheese!

Which, in my excitement, I actually forgot! I had to unroll it and add it in.  

This rolls up really easily.  I assume it needs to go in the freezer for ten minutes like cinnamon rolls do however next time I think I’ll try to slice it without that step.  For now though, to be on the safe side, roll this up in parchment paper and let set in the freezer for 10 minutes before slicing.

I sliced off the sides on each end so I could get nice and even slices.  I almost never slice evenly though so I got about 9 slices out of this.  I am certain this technically makes 10 slices.  You can take those small end slices and roll them up for baking.  Don’t you dare toss them. 

My only concern making these was whether or not the sausage would cook up within 15 mins at 400 degrees.   I baked it for 20 mins just to be sure. 

Oh my! Look at that.  Twenty minutes worked out really well.  Be sure to slice better than I do for better presentation.  Most of them look good though.  The taste is really the star of the show.  They are phenomenal. I ate this for a snack, lunch, and dinner for the next day and half.  My poor husband only had one.  They reheat really well in the microwave and are very filling!

Check out that amazing bread shot! Once again I’m amazed by this dough.  You’re going to love it for breakfast too!

Update: This dough works best with a lower fat mozzarella cheese.  I use Kraft preshredded 2% milk mozzarella or target block mozzarella which is part skim. If you use a cheese that has a higher fat content your dough will come out very wet and sticky.  You can either omit the butter or add in 1 tbsp extra coconut flour. I mention this for the stromboli dough but in my lack of foresight failed to mention it here. 

Special notes for working with this cheese dough: 

Be sure to use cheese that is <1 carb per serving. If using a pre shredded cheese with over this amount of carbs per serving then it adds starches and powder (used to keep the shreds from caking together) to the dough which will not produce a dough like you see in the pictures above.  I also recommend using a regular shred for the cheese.  Finely shredded cheese does not melt well and will be difficult to work with.  For best results only use a mozzarella that has no more than 5 grams of fat per 28 gram (1/4 cup) serving.