Swirls are basically the most aesthetically interesting way to represent normal food combinations. Here we have the traditional breakfast sandwich:
Since the whole thing is self-contained with all the assembly done PRE-cooking, I would classify it as very convenient. This type of deal is kind of a version of stromboli, an Italian-American (not just Italian, as I was surprised to learn) invention of a rolled bread just like this but filled with pepperoni, mozzarella, sausage, potato–any type of Italian filling and with an Italian bread dough.
This, however, is really is biscuit dough and you can totally tell the difference and enjoy your breakfast creation. It just tastes great, that’s all there is to it. You should also probably make this so you can have endless portable breakfast sandwiches in your freezer. Even though all breakfast sandwiches are portable, this one won’t be all slidy on you, so there!
The dough is from this recipe featured on Guy’s Big Bite courtesy of the owner of the Blue Moon Cafe in Baltimore. You can basically pile in as many and as much fillings as you want. Like stromboli, almost any fillings will do. She uses three pounds meat and four cups cheese, which is truly quite a lot. I’d call this the upper limit.
My fillings included an 8oz block sharp cheddar cheese, 1 lb ham from the deli and 6 fried eggs, which I cooked BEFORE putting them in the bread. The extra time in the oven did not have an adverse effect on them. Next time, I’d probably up it to 1.5 lbs ham, 8 eggs, and 1.5 blocks of cheese.
Biscuit Roll-Up Dough
5 cups flour
3 tablespoons baking powder
1/2 teaspoon salt
One stick cold butter, cut into cubes
2 cups milk
Stir flour, baking powder and salt together in a large bowl. Add butter and mix it into the flour mixture with your fingers and thumbs until the butter is the size of small peas. You’ll have many small chunks of butter throughout the flour mixture instead of the large cubes you started with.
Put the dough onto a well-floured surface and roll out with a well-floured rolling pin into a rectangle about 12″x18″.
Filling: Spread your fillings evenly over the rectangle of dough. Do not put the cheese too close to the edges as it can seep out and burn, but other fillings can go right up to the ends. Take the shorter side of the rectangle and begin to roll the dough into a log.
Note: I cut the dough rectangle in half to make two logs so the rolls would be smaller. You can do that to get the size shown in the photos or leave it whole for larger rolls. The cooking time is the same for both.
Bake 20-30 minutes until outside turns golden brown. Cool and slice to desired thickness. Can be frozen, just thaw in the microwave!