Ingredients
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
Preparation
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.
