Sausage and Pear Breakfast Rolls

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
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.

Ingredients

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

Steps

  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 USDA analyzed the efficacy of using Medicaid data to certify students for free or reduced-price lunch, a provision included in the Healthy, Hunger-Free Kids Act of 2010. Participating states and districts reported conflicting data on changes in the percentage of students certified, number of meals served, federal reimbursements and certification costs.

The method is used as an alternative to household applications and data matching with other public benefit programs to streamline the certification of more low-income students. The program was first piloted statewide in Kentucky...

Ideas and Innovation
kids students cafeteria line

While summer feeding programs are commonplace in school districts across the country, foodservice operators still struggle to get the word out and kids in.

Many districts are scaling back or discontinuing their summer feeding programs due to low participation, citing staffing costs and other issues that make it difficult to break even and provide a profitable program.

“We need to find a way to encourage that participation,” Tom Freitas—foodservice director for Traverse City Area Public Schools in Traverse City, Mich.—told Record Eagle News . “We are open to ideas as long as...

Industry News & Opinion

Students and union representatives are petitioning Eastern Michigan University’s plan to outsource its foodservice operations, calling for the school to delay such a move to allow for further discussion with stakeholders, MLive reports .

EMU last week announced a tentative agreement to hand over its residential, catering and retail foodservices to Chartwells, a deal the university’s interim president avered would enable the school to expand and upgrade its eateries while maintaining high food quality, MLive says.

Opponents of the plan say they are concerned about what they...

Sponsored Content
whole grain pasta foodservice menu

From Barilla.

With younger consumers eager to explore new flavors and better-for-you options, whole-grain pasta is winning greater acceptance in American diets.

As more and more college and university students seek out whole grains in their meals, dishes featuring whole grains are on-deck to become menu mainstays.

At the University of Iowa, whole-grain foods have won general acceptance, says Barry Greenberg, executive chef for university dining. Two marketplace dining facilities on campus offer whole-grain pasta as a regular option and incorporate it into baked...

FSD Resources