Egg and Sausage Pinwheels
Serving Size: 10
134 cal., 5 g fat (1 g sat. fat), 12 g carbo., 102 mg chol., 9 g pro., 1 g fiber, 281 mg sodium.
|4||eggs, cooked and scrambled|
|8 ounces||refrigerated crescent rolls|
|1/2 pounds||ground turkey sausage, uncooked|
|1/4 cups||onion, diced|
|to taste||ground black pepper|
|to taste||dried minced garlic|
- Preheat oven to 350 degrees F. Break open rolls and unroll. Pinch all perforated rolls together to form one large piece. Distribute the uncooked sausage, onions, and scrambled eggs evenly over the rectangle of dough. Sprinkle with salt, pepper and garlic to taste.
- Begin rolling dough jellyroll style; pinch edges to seal. Using a serrated knife or piece of string, slice roll into 10 pieces.
- Place individual pieces on an ungreased jellyroll pan and bake for 10 minutes. Turn over and bake for 10 more minutes or until done.