Recipes

Ham Egg and Cheese Breakfast Pinwheels with Country Crock

Bridget Maloney

INGREDIENTS:

  • 1 package (15 ounce) fresh store-bought pizza dough 
  • 3/4 cup Country Crock® Original Spread, divided
  • 4 cloves garlic, grated or finely chopped 
  • 8 slices thinly sliced deli ham, or meat of choice 
  • 4 ounces shredded mozzarella cheese 
  • 4 slices thinly sliced Swiss cheese 
  • 6 eggs

INSTRUCTIONS:

  1. Preheat oven to 400* F. Grease 8x8 baking dish with 1 tsp. Country Crock®. 
  2. Melt ½ c. Country Crock® Original Spread in the microwave, then stir in grated garlic. 
  3. Beat 6 eggs in a medium bowl. Add 3 T Country Crock to a skillet over medium heat. Once the buttery spread is melted, add eggs and cook through, stirring often to achieve fully cooked scrambled eggs. Set aside. 
  4. Divide dough into two even pieces. On a floured surface, roll each into a thin ⅛” rectangle measuring approx. 6”x18”. Brush the entire surface with the buttery garlicky mixture. With the longest side of the dough closest to you, top each piece of dough with 2-3 slices ham and 2-3 slices swiss cheese, layering ingredients on top of each other along the bottom half closest to you. Divide scrambled eggs evenly on top of cheese, again working on the bottom half closest to you. Top entire surface with sprinkle of 2 T mozzarella cheese on each piece. 
  5. Picking up the longest side with the most filling closest to you, begin rolling the dough over onto itself to create a long log. Repeat with second piece of dough. Using a sharp knife, cut into 1.5” pieces. Arrange in baking dish, nestling each pinwheel together side by side. Brush remaining buttery spread mixture over top and bake for 25 mins. 
  6. Remove baking dish, top with generous sprinkle of mozzarella cheese, and return to oven for 5 mins or until melted, bubbly, and slightly browned. 
  7. Remove from oven, allow to cool for 5 mins before serving. Use spatula to portion pinwheels and serve. Or, wrap individually in plastic wrap and freeze up to 1 month.