Beef Sticky Buns
Yield: Makes 24 servings
|Beef Breakfast Sausage:|| |
Combine Ground Beef, onion powder, garlic powder, rubbed sage, salt and 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).
|ground beef (93% or leaner)||6 pounds|
|onion powder||2 tablespoons|
|garlic powder||2 tablespoons|
|rubbed sage||1 tablespoon|
|crushed red pepper||1/2 tablespoon|
Sauté onion and mushrooms in pan; cook 5 to 7 minutes or until vegetables are tender, stirring occasionally. Add spinach; 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.
|button mushrooms||6 cups|
|diced onions||4-1/2 cups|
|fresh baby spinach||18 cups|
|reduced-fat Cheddar cheese||3 cups|
Unroll 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. Place cut-side-up on greased baking sheet.
|refrigerated pizza dough||6 containers|
|Topping (optional)|| |
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.
|jalapeno pepper jelly||3 cups|
Nutrition information per serving: 409 calories; 10 g fat (4 g saturated fat; 0 g monounsaturated fat); 57 mg cholesterol; 1084 mg sodium; 53 g carbohydrate; 3.1 g fiber; 28 g protein; 4.5 mg niacin; 0.3 mg vitamin B6; 1.6 mcg vitamin B12; 2.8 mg iron; 17.8 mcg selenium; 4.1 mg zinc; 64.7 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B12, selenium and zinc; and a good source of fiber, vitamin B6, iron and choline.