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Prosciutto and Cheese Pinwheel Breakfast Rolls|Craving Something Healthy

Prosciutto and Cheese Breakfast Pinwheel Rolls

5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 9 pieces


  • 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.
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