Cheesy Sausage Breakfast Pinwheels

Directions

1. Preheat oven 350°F.

2. In the bowl of a stand mixer fitted with a dough hook; add yeast, milk and honey. Swirl with a spoon to dissolve the yeast. Allow the mixture to rest until the yeast becomes foamy and aromatic, about 3 minutes.

3. Add 3 tablespoons of butter and 3 1/2 cups flour, mix on low until smooth. Add remaining flour to form a soft dough. Add salt. Allow to knead for about 3 minutes. Ball of dough should be slightly sticky.

4. Meanwhile, grease 9″x13″ baking pan with 2 tablespoons remaining melted butter. Set aside.

5. Turn the dough out onto a lightly floured countertop and form into a ball. Roll the dough out into a 12″x18″ wide rectangle. Sprinkle the scallions and pepperjack cheese evenly over the dough leaving a 1″ border on the top edge. Lightly press the scallions and cheese into the dough with fingertips or rolling pin.

6. Add eggs, bacon and sausage in alternating rows over the top. Sprinkle the cheddar cheese evenly over top.

7. Starting at the long edge, fold the edge of the dough on top of itself and begin tightly rolling the dough away, pinching the ingredients into the roll. Use the last 1” to seal the roll. Cut dough roll in quarters. Cut each of those pieces into 3 pieces for 12 pieces.

8. Arrange the pinwheels cut side up on the buttered baking sheet, spread them out so they are not touching. Bake 20-25 minutes or until golden brown and cooked through. Brush with remaining 3 tablespoons melted butter.

9. Serve and enjoy!

   This recipe can be made ahead of time and frozen until ready to enjoy. Cool baked pinwheels in freezer bag. Thaw and bake for 10 minutes at 350°F.