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Breakfast Biscuit Swirls with Sausage

Cream Cheese Filling
PHILADELPHIA Original Cream Cheese, softened
2 Tbsp. fresh basil, chopped
2 tsp. Dehydrated minced garlic
1 tsp. ground black pepper
Biscuit Swirls
1 gal. biscuit mix
14 each eggs, divided
1 cup half-and-half
1 qt. fresh spinach, chopped
1 qt. Pork sausage, cooked, well drained, crumbled
1 cup carrots, shredded Target 2 lb For $3.00 thru 02/06
1 qt. KRAFT CHEDASHARP Pasteurized Process American Cheese Shred
1 cup KRAFT 100% Shredded Parmesan Cheese
1/2 cup water


Cream Cheese Filling: Beat cream cheese, basil, garlic and pepper with mixer fitted with paddle attachment on low speed 2 to 3 min. or until well blended, topping occasionally to scrape bottom and side of bowl. Biscuit Swirls: Place biscuit mix in large bowl of mixer fitted with paddle attachment. Add water, using amount listed on package for full box of biscuit mix (or for half box of biscuit mix for trial recipe); beat just until blended. Shape dough into ball. Divide in half. (Do not divide dough for trial recipe.) Roll each piece into 28x14-inch rectangle on floured surface. Whisk together 12 of the eggs (or 6 eggs for trial recipe) and half-and-half. Cook in skillet on medium-low heat 3 to 4 min. or until eggs are set. Spread each dough rectangle with 2 cups (16 oz.) of the Cream Cheese Filling, leaving a 1-inch border of uncovered dough along one long side. Top each rectangle with 2 cups each spinach, sausage and scrambled eggs; 1/2 cup carrots; 2 cups American cheese; and 1/2 cup Parmesan cheese. Roll up tightly, starting from long side without the border. Beat remaining eggs and water. Brush edge of each rectangle with 1 Tbsp. egg wash; seal. Cut each roll into 32 slices. Place 16 slices in each of 4 parchment-lined full-sheet pans (or in 2 prepared pans for trial recipe); brush with remaining egg wash. Bake in 350 degrees F-convection oven 14 to 18 min. (or in 400 degrees F-standard oven 15 to 19 min.) or until golden brown. Cool 5 min. Serve immediately.

Source: www.kraftrecipes.com