Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons butter
  • 1/2 cup diced fresh shiitake mushrooms (1 oz)
  • 2 spinach and feta smoked chicken sausages, chopped (from 12-oz package)
  • 5 eggs, beaten
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1 1/2 cups shredded sharp Cheddar cheese (6 oz)
  • 1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
  • 1 cup loosely packed fresh baby spinach, chopped (from 5-oz bag)
  • 6 fresh sage leaves

Instruction

  • Heat oven to 400°F. Line 15x10x1-inch pan with cooking parchment paper.
  • In 10-inch nonstick skillet, melt 1 tablespoon of the butter over medium heat. Add mushrooms and sausage; cook 3 to 4 minutes, stirring frequently, until mushrooms are tender and sausage is thoroughly heated. Remove from skillet to plate.
  • In medium bowl, beat eggs, salt and pepper with whisk until well beaten.
  • In same skillet, melt 1 tablespoon of the butter over medium heat. Add egg mixture; cook 2 to 3 minutes, stirring frequently, until firm but moist. Stir in 3/4 cup of the cheese; remove from heat. Cool 10 minutes.
  • Lightly sprinkle large cutting board with flour. Unroll pizza dough on board; press into 14x10-inch rectangle. Top evenly with remaining 3/4 cup cheese, the sausage mixture and eggs; press down slightly. Sprinkle chopped spinach evenly over eggs.
  • Starting at short end, tightly roll up dough, patting sides to retain 10-inch length. Pinch edges to seal; place seam side down on cutting board. With serrated knife, cut into 6 equal slices. Place cut side up 2 inches apart on pan. For even baking, reshape buns; press tops down slightly. Bake 13 to 15 minutes or until golden brown.
  • Meanwhile, in 8-inch nonstick skillet, melt remaining 1 tablespoon butter over medium heat. Add sage leaves; cook 1 to 2 minutes, turning frequently, until crisp. Remove sage to paper towel; crumble. Reserve butter in skillet.
  • Remove buns from oven; brush sides of buns with reserved butter. Bake 1 minute longer. Sprinkle each bun with crumbled sage leaves. Serve warm.