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Ham and Egg Breakfast Pinwheels

This savory breakfast is a perfect way to start the day.



Becky Low shares how to make ham and egg pinwheels.

Ham, Egg, and Cheese Rolls
½ pound thin sliced ham
1 package active dry yeast (2 teaspoons)
½ cup warm water
2 tablespoons sugar
½ cup sour cream
1+ tablespoons butter, softened
½ teaspoon salt
7 eggs, divided
Salt and pepper to taste
2 tablespoons prepared country mustard
1 ½ cups shredded cheese, divided
Garlic salt
Chili Sauce or ketchup

Preheat oven to 400 degrees. Generously butter two 9×13 pans, set aside. Cut ham into strips 1-2 inches wide; set aside.



Stir together yeast and warm water, set aside.



Whisk together sugar, sour cream, softened 1-tablespoon butter, salt and 1 egg. Stir in 1-cup flour, add yeast and water and beat until well mixed. Stir in 1 to 1 ½-cups more flour or enough to make a dough that may be turned out on a floured surface.



Turn dough out on a well floured surface and knead until smooth and elastic; add additional flour as needed to keep dough from sticking to the counter. Cover and allow dough to rest 20 minutes while preparing egg filling.



Using a fork, beat together remaining 6 eggs; pour into one prepared 9×13 pan, season to taste with salt and pepper (or other favorite seasonings). Bake 10-12 minutes or until cooked. Remove from oven and reduce heat to 375. Cut egg into 4-5 long strips.



Roll dough out on a lightly floured surface into a 10×15 rectangle. Spread dough with mustard, leaving approximately 1-inch plain edge; sprinkle with about 1-cup shredded cheese. Starting along one long edge of dough, place strips of ham and eggs the length of the dough in 4-5 evenly spaced rows (there should be about 1-inch of dough without ham, eggs, or mustard along opposite side of rectangle). Starting on the long edges closest to you, roll ham and eggs inside the dough, cinnamon roll fashion. Pinch dough to seal edges.



Cut roll into 12 even pieces and place slices, cut side down, on the second prepared 9×13 pan. Melt remaining butter and lightly brush tops of rolls; sprinkle tops lightly with garlic salt and remaining cheese. Cover loosely with plastic wrap and place in a warm place to raise 20 minutes. Bake 20-25 minutes or until lightly browned. Serve warm with Chili Sauce or ketchup. Serve 6-8



To reheat cold rolls – sprinkle with a little additional cheese, if needed, and place under broiler until warm and toasty.



Notes:

May substitute 1 ½ pounds of frozen bread dough for the bread recipe. Thaw frozen bread according to package directions.



Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to
www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV.
For nutrition research go to www.nationaldairycouncil.org.

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