Recipe Background
When breakfast rolls around, you look forward to a filling start to your day with Dutch Oven Breakfast Pinwheels! These really are the perfect solution for your on-the-go lifestyle when you're on a roll! Pizza dough is topped with savory sausage and sharp cheddar cheese. Then it's rolled like a champ and cut into hand-held-sized magical pinwheels of love! Baked to soft, flaky, fabulously-filled breakfast greatness, Dutch Oven Breakfast Pinwheels roll a couple of your favorites together. So, let's get rollin'!
When breakfast rolls around, you look forward to a filling start to your day with Dutch Oven Breakfast Pinwheels! These really are the perfect solution for your on-the-go lifestyle when you're on a roll! Pizza dough is topped with savory sausage and sharp cheddar cheese. Then it's rolled like a champ and cut into hand-held-sized magical pinwheels of love! Baked to soft, flaky, fabulously-filled breakfast greatness, Dutch Oven Breakfast Pinwheels roll a couple of your favorites together. So, let's get rollin'!
Ingredients
- 2 (13.8-ounce) cans pizza crust divided
- 1 pound ground sausage
- 1 (16-ounce) package cheddar cheese shredded
- maple syrup optional, to taste, for serving
Directions
- Preheat the oven to 350 degrees F.
- Line a 7-quart Dutch oven with heavy aluminum foil.
- On a flat surface, roll out 1 of the pizza crusts and, using a 3-inch round cookie cutter, cut it into 12 rounds. Set the rounds aside.
- In a large skillet over medium-high heat, add the sausage and cook, while crumbling, until the sausage is no longer pink, about 5-7 minutes.
- Drain the sausage on a paper towel and discard the excess grease from the skillet.
- On a clean, flat surface, roll out the remaining pizza crust.
- Evenly layer the sausage and the cheddar cheese on the rolled-out pizza crust.
- Starting with one of the long sides, roll the pizza crust up like a jelly roll and pinch the seam to enclose the roll.
- With a sharp knife, evenly cut the filled roll into 12 pinwheels.
- Add one of the reserved dough rounds to each of the filled pinwheels, then place the pinwheels in a single layer on the prepared foil in the Dutch oven with the dough-covered-side down to keep the filling from coming out.
- Bake the pinwheels until golden-brown, about 30 minutes. Make sure to check on them often during the last 5 minutes of baking to avoid overcooking them.
- Serve with the maple syrup.
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