Prosciutto and Cheese Breakfast Pinwheel Rolls
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 133kcalCarbohydrates: 3gProtein: 6gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 39mgSodium: 228mgPotassium: 140mgFiber: 0.5gSugar: 1gVitamin A: 315IUVitamin C: 1mgCalcium: 145mgIron: 0.5mg
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