Beef Sticky Buns

Name: Beef Sticky Buns
Total time: 1 h 15 min
Yield: 4
Cuisine: American
Ingredients: Basic Country Beef Breakfast Sausage; button mushrooms; onion; fresh baby spinach; reduced-fat Cheddar cheese; refrigerated pizza dough; jalapeno pepper jelly

A twist on cinnamon buns, these savory buns get a protein boost from homemade beef breakfast sausage and plenty of veggies like mushrooms and spinach.

Cook Time: 1 hrs 15 mins

Servings: 4

Ingredients: 7

Cook Mode

Ingredients

Basic Country Beef Breakfast Sausage

2 cups Basic Country Beef Breakfast Sausage

Beef Sticky Buns

1 cup sliced button mushrooms
3/4 cup diced onion
3 cups fresh baby spinach
1/2 cup reduced-fat shredded Cheddar cheese
1 package (13.8 ounces) refrigerated pizza dough
1/2 cup jalapeño pepper jelly, warmed (optional) or Cream Cheese "Frosting" (optional, recipe follows)

Preparation

Step 1

Prepare Basic Country Beef Breakfast Sausage. Set aside 2 cups sausage mixture in large bowl; reserve remaining sausage for another use. Add mushrooms and onions to same skillet sprayed with cooking spray over medium heat; cook 5 to 7 minutes or until vegetables are tender, stirring occasionally. Add spinach to skillet; stir to wilt. Add vegetable mixture to beef; set aside 20 to 25 minutes or until mixture is cooled completely, stirring occasionally. Stir in cheese.

Basic Country Beef Breakfast Sausage: Combine 1 pound Ground Beef (93% lean or leaner), 2 teaspoons chopped fresh sage or 1/2 teaspoon rubbed sage, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt and 1/4 to 1/2 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium high heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.

Cooking Tip: 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.
Step 2

Preheat oven to 425°F. Unroll pizza dough on flat surface; pat or roll dough evenly to 14 x 10-inch rectangle, pinching together any tears, if necessary. Spread 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.
Step 3

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.

To warm jelly, place jelly in 1-cup glass measure. Microwave, uncovered, on HIGH 45 to 60 seconds or until melted, stirring once. Let stand 30 seconds.
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 buns.

Nutrition Information

409 Calories

0 %*

4g SAT FAT

0 %DV**

28g PROTEIN

0 %DV

2.8 mg IRON

0 %DV

4.1 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 409 Calories; 90 Calories from fat; 10g Total Fat (4 g Saturated Fat; 0 g Monounsaturated Fat;) 57 mg Cholesterol; 1084 mg Sodium; 53 g Total Carbohydrate; 3.1 g Dietary Fiber; 28 g Protein; 2.8 mg Iron; 4.5 mg NE Niacin; 0.3 mg Vitamin B₆; 1.6 mcg Vitamin B₁₂; 4.1 mg Zinc; 17.8 mcg Selenium; 64.7 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, Vitamin B6, and Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.