Beef Pesto and/or Hawaiian Breakfast Rolls

Music Choice: Paul Anka – Put Your Head On My Shoulder

I love making breakfast rolls. It is a great way to use up leftover beef, chicken or ham and a great way to use up cheese. I always keep a few loaves of frozen bread dough around so I can make these. As I like to keep it interesting for breakfast (although these make great appetizers, afternoon tea sandwiches or birthday party snacks), I decided to make half as beef pesto and half hawaiian. I put these on to rise while I shower and get ready in the morning, then I pop them in the oven as I head out the door. My husband and kids wake up and take them out of the oven all hot and ready to eat. When I get home at the end of the day – they are all gone as the kids eat them for breakfast, will take them for lunch or eat them as an after-school snack! Healthy and simple to make! Enjoy with the crooning of another Canadian famous artist – Paul Anka.

Time: overnight; 25 minutes baking

Ingredients:

1 frozen roll of bread dough

1 ½ cups grated cheddar

For Hawaiian Pizza:

1 cup chopped up cooked ham

1 cup chopped up and drained pineapple

1 cup grated mozzarella cheese

2 Tbsp pizza sauce

For Beef Pesto

1 cup finely chopped up leftover cooked steak or roast beef

¼ c chopped onion (I prefer red onion)

1 cups grated Havarti, gouda, feta, or cheddar cheese

2 Tbsp pesto

Butter/olive oil/spray for casserole pan

Directions:

Night before (or according to frozen dough instructions), take dough out and place in greased bread tin. Cover with a cloth and let rise all night. Tip: if making the rolls for breakfast, sauté the onion, green pepper and mushrooms the night before and cool.

In the morning, flour your surface and roll out the dough to a 12 inch by 15 inch rectangle.

Cut the rectangle in half.

On the Hawaiian Pizza Half:

Brush pizza sauce lightly over the dough.

Just a light layer, otherwise the rolls will be soggy. Then spread on the ham and pineapple evenly to all corners of the dough.

Finally take 1 cup of the mozzarella cheese and spread on the rolls.

Taking the long side of the dough, roll the dough into a 7- 8 inch log. Do not roll too tight. Push in the ends so it is even. Then, cut the log into 5 – 6 equal rounds. Place the rounds in a greased pie plate or casserole dish.