- 1 recipe Basic Country Beef Breakfast Sausage (recipe below) or 1 lb. Schenker's Regular Pork Ground Breakfast Sausage
- 1 cup sliced button mushrooms
- 3/4 cup diced onion
- 3 cups fresh baby spinach
- 1/2 cup reduced-fat shredded Cheddar cheese
- 1 medium pizza dough or 1 package (13.8 ounces) refrigerated pizza dough
- 1/2 cup jalapeño pepper jelly, warmed (optional) or Cream Cheese "Frosting" (optional, recipe below )
1. Prepare Basic Country Beef Breakfast Sausage. Set aside 2 cups beef in large bowl; reserve remaining beef for another use. Add onion and mushrooms to same skillet sprayed with cooking spray over medium heat; cook 5 to 7 minutes or until vegetables are tender, stirring occasionally. Add spinach to skillet; stir to wilt spinach. Add vegetable mixture to beef; set aside 20 to 25 minutes or until mixture is cooled completely, stirring occasionally. Stir in cheese.
Preheat oven to 425°F. Place pizza dough on flat surface; pat or roll dough evenly to 14 x 10-inch rectangle, pinching together any tears, if necessary. Spread beef mixture on dough, leaving 1/2 inch border on short side furthest from you. Starting at closest short end, roll up jelly-roll style, pinching to close. Slice dough into 8 pieces using serrated knife and careful sawing motion; place cut-side-up on greased baking sheet.
- Bake in 425°F oven 18 to 20 minutes or until golden brown. Remove buns to cooling rack. While still warm, drizzle with melted jalapeño pepper jelly, if desired.
Basic Country Beef Breakfast Sausage: Combine 1 pound Grass-fed Ground Beef (95% lean), 2 teaspoons chopped fresh sage or 1/2 teaspoon rubbed sage, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt and 1/4 to 1/2 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium high heat until hot. Add beef mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. (Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.) Makes 2-1/2 cups crumbles
- NOTE: If you DO NOT want to make Beef Breakfast Sausage, just use our Regular Ground Breakfast Sausage.
Cream Cheese "Frosting": Combine 1/4 cup softened reduced-fat cream cheese and 1 tablespoon milk in small bowl, stirring until smooth. Drizzle over warmed beef buns.
*Recipe adapted from Beef: It's What's for Dinner.