Sausage and Pear Breakfast Rolls

Menu Part: 
Side Dish
Cuisine Type: 
12 rolls

This may look like a typical sweet roll, but it’s packed with sausage, mozzarella and pears to create a filling, portable breakfast. The savory rolls, conveniently made with prepared pizza dough, go well with a cup of hot coffee or tea to double as a mid-morning or mid-afternoon snack.


1 1/2 qt. canned pear slices in juice, drained
3 cups diced sweet onions
2 tbsp. canola oil
1 tbsp. dry Italian seasoning mixture
1 1/4 lb. whole-grain pizza dough
2 cups cooked crumbled turkey sausage
1 1/2 cups grated mozzarella or cheddar cheese


  1. Preheat oven to 400°F. In large bowl, combine pears, onions, oil and seasoning; toss well to coat. Transfer to sheet pan; roast 35 to 40 minutes until golden. Remove from heat; scrape pear-onion mixture from pan into large bowl and allow to cool.
  2. On clean work surface, roll out pizza dough into a 14-by-18-inch rectangle. Top dough with roasted pear-onion mixture in even layer, leaving 1-inch border all around. Sprinkle dough with crumbled cooked sausage and grated cheese. Gently roll dough strudel style from the longer end, to encase filling. Chill dough several hours (roll will stretch to about 24 inches).
  3. Preheat convection oven to 350°F. Just before baking, slice roll into 2-inches slices. Place cut-side down onto parchment-lined sheet pans or greased large muffin tins. Bake rolls about 18 minutes, or until golden brown and cooked through. Serve warm.
  4. Baked rolls may be cooled to room temperature, covered with plastic wrap and refrigerated. To reheat, remove plastic and reheat in 225°F oven for 25 to 35 minutes or until completely heated through.
Source: Photo courtesy of Pacific Northwest Canned Pear Service

More From FoodService Director

Industry News & Opinion

The International Foodservice Manufacturers Association has made public the 2018 recipients of its annual Silver Plate awards.

The nine winners—each of whom was given the top prize in their respective foodservice segment—include four well-known names in noncommercial:

Healthcare: Jim McGrody , director of culinary and nutrition services at UNC Rex Healthcare in Raleigh, N.C. C&U: Dennis Pierce , executive director of dining services at the University of Connecticut in Storrs, Conn. B&I: Michiel Bakker , director of global food services for Google K-12: Ken Yant,...
Industry News & Opinion

Harriet Beecher Stowe Elementary in Brunswick, Maine, is hosting a mentorship program that brings in local community members to have lunch with second-graders twice a week, The Forecaster reports.

The program is aimed to foster conversation between the students and area adults, and staff say they are happy to have the extra adult supervision during lunch and recess.

Officials would like to find more volunteers to expand the program to the third, fourth and fifth grades in the future.

Read the full story via .

Ideas and Innovation
buying small

Here’s a stunner for noncommercial operators who work with one big supplier: Smith College buys food from more than 50 different suppliers. And only three of those suppliers sell Smith more than 3% of its food. “We know boutique,” says Andy Cox, director of Dining Services at the Northampton, Mass., school. “There are ways to make it work.”

Adding to Smith’s challenges: Dining Services has 12 kitchens and no central receiving, and works to ensure that 20% of its food is fair, local, humane and/or ecologically sound.

Teamwork between a food buyer and financial systems...

Industry News & Opinion

Indiana University in Bloomington, Ind., is celebrating National Nutrition Month by offering free weekly samples of plant-based items , as well as hosting produce-centric events around campus, the Indiana Daily Student reports.

Every Wednesday this month, students will be able to sample such dishes as vegetable vindaloo, lemon-herb quinoa salad, and pistachio and apricot couscous. Some of the items featured have been offered previously on campus, while others are new recipes.

The university has also partnered with a culinary training organization to launch two plant-based...

FSD Resources