Beef Sticky Buns
Recipe and photograph courtesy of The Beef Checkoff.
Recipe Ingredients:
Basic Country Beef Breakfast Sausage:
12 ounces ground beef (96% lean)
1 1/2 teaspoons chopped fresh sage or 1/4 teaspoon rubbed sage
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/4 teaspoon salt
1/8 to 1/4 teaspoon crushed red pepper
Beef Sticky Buns:
1 cup sliced button mushrooms
3/4 cup diced onion
3 cups fresh baby spinach
1/2 cup shredded cheddar cheese
1 (13.8-ounce) package refrigerated pizza dough
1/2 cup jalapeño pepper jelly, warmed (optional)
Cream Cheese "Frosting": (optional)
1/4 cup cream cheese, softened
1 tablespoon milk
Cooking Directions:
- For Basic Country Beef Breakfast Sausage: Combine ingredients in a large bowl. Heat large non stick skillet over medium high
- heat until hot. Add beef mixture. Add mushrooms and onion to beef mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles.
- For Beef Sticky Buns: Add spinach to skillet; stir to wilt spinach. Set mixture aside 20 to 25 minutes or until mixture is cooled completely, stirring occasionally. Stir in cheese.
- Preheat oven to 425°F (220°C).
- Unroll pizza dough on flat surface; pat or roll dough evenly to 14x10-inch rectangle, pinching together any tears, if necessary. Spread Country Beef Breakfast Sausage 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 (220°C) oven 18 to 20 minutes or until golden brown. Remove buns to cooling rack.
- While still warm, drizzle with melted jalapeño pepper jelly or cream cheese "frosting", if desired.
- For 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 rolls.
Makes 4 servings.
Recipe and photograph courtesy of The Beef Checkoff.