Savory Beef Sticky Buns

Since we started the protein challenge, people have stated that they have a hard time meeting  the 20-30g for breakfast.  Research has shown a high protein breakfast helps reduce hunger all day long. This breakfast recipe is one my favorite from the Texas Beef
Council because it is a fun twist on a sweet breakfast original. One of these buns will keep you hunger at bay and help you reach your protein goals. Enjoy with a glass of milk or Greek yogurt!

Savory Beef Sticky Buns

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• CourseBreakfast, Kid Friendly

Servings	Prep Time
8	20 minutes

Cook Time

20 minutes

Servings Prep Time 8 20 minutes

Cook Time 20 minutes

Savory Beef Sticky Buns Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Add to Shopping List This recipe is in your Shopping List CourseBreakfast, Kid Friendly Servings Prep Time 8 20 minutes Cook Time 20 minutes Servings Prep Time 8 20 minutes Cook Time 20 minutes

Ingredients

• 3/4 lb extra lean ground beef
• 1/2 teaspoon rubbed sage
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 2 cups baby spinach
• 1/2 cup onions chopped
• 1/2 cup sliced mushrooms
• 1 13.8 oz refrigerated pizza crust whole grain
• 1/3 cup low fat sharp cheddar cheese

Servings:

Units:MetricUS Imperial

Instructions

1. In a large skillet, brown ground beef and add sage, red pepper flakes, garlic powder and salt until internal temperature reaches 160 degrees F. Set aside.

   
2. In the same skillet add onions, mushrooms and sauté until tender. Add the meat mixture back to the skillet with mushrooms, onions. Add spinach and let wilt for 2 minutes. Set aside and let cool.

   
3. Preheat oven to 425 degrees F. Roll out your pizza dough to a large rectangle. Leave 1/2 inch on the short side and place the beef and vegetable mixture on the dough. Top with 1/3 cup of cheddar cheese

   
4. Roll the dough with the beef mixture.

   
5. Cut 8 sections of the roll and place on a baking pan. Bake for 17-20 minutes. Remove from oven and let cool.

   

Recipe Notes

Recipe adapted from Texas Beef Council