These Savory Prosciutto and Cheese Breakfast Pinwheel Rolls are our new Christmas morning breakfast/brunch tradition, and I made some for you today!
Warm holiday greetings friends, and best wishes for a healthy and happy New Year! I hope your holidays so far have been happy, peaceful, and you’re enjoying lots of quality time with friends and family. My kids are visiting from New York and South Carolina, and this year we’re blessed with magnificent weather, so gotten lots of family hikes in all week.
We’ve also been cooking like crazy – especially breakfast. It’s so nice to have the house full of people to cook for, and to have the extra help in the kitchen. Each year, for as long as I can remember, our Christmas morning tradition has been to make cinnamon rolls and eat them as we open our gifts. Now that my kids are grown, and we’re all a lot more conscious about what we eat, we decided to pass on the sugary treats and sugar crash, and try something savory and higher in protein instead.
Oh my goodness. These Prosciutto and Cheese Breakfast Pinwheel Rolls totally hit the spot, and we officially have a new savory Christmas morning breakfast tradition.
I used Pillsbury pizza dough to make them, but you can also substitute about ¾ of a pound of any premade pizza dough, or even crescent roll dough if you want a flakier, buttery dough. The combination of pesto, sundried tomatoes, prosciutto and cheese makes these rolls taste like a gourmet breakfast pizza. If you’re having a group for brunch, double or triple this recipe – they’re the perfect 3-bite savory mini meal that pairs perfectly with a breakfast salad and some fruit.
Prosciutto and Cheese Breakfast Pinwheel Rolls
- 1 13 ounce Pillsbury or other pizza dough
- 1/4 cup pesto
- 1/4 cup sun-dried tomatoes sliced thin
- 4 ounces shredded Gruyere cheese
- 3 ounces thin sliced prosciutto
- 1 egg beaten
- Preheat the oven to 400 degrees, and lightly spray an 8 x 8 inch baking pan.
- Roll out the pizza dough to about 10 x 16 inch rectangle
- Spread the pesto over the dough, and sprinkle the sun-dried tomatoes and cheese evenly over. Lay the prosciutto over the cheese in a single layer.
- Starting at one of the long ends, roll the dough and seal the edge.
- Using a serrated knife, slice the dough into 9 even pieces (about 1 1/2 inches each). I usually cut about 1/2 inch off of each end to remove any excess dough that doesn't have enough filling.
- Lay the rolls in the prepared pan, and brush with the egg.
- Bake for about 35-40 minutes or until light golden brown. Serve immediately.
Do you have any traditional breakfast foods that you always make for the holidays?