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Pillsbury

Cinnamon Bun Breakfast Sandwiches

Servings 5 sandwiches

Cook Time 20 Minutes

  • 1 pound bulk sausage
  • 2 tablespoons brown sugar
  • 1 tablespoons dried rubbed sage
  • 1 teaspoon freshly ground black pepper
  • Kosher salt for seasoning
  • 2 (17.5 ounce) packages Pillsbury Grands Cinnamon Rolls, 10 cinnamon rolls each
  • 10 large eggs
  • 10 slices sharp cheddar cheese

Combine the sausage, brown sugar, sage, pepper, and a heavy pinch of salt in a bowl. Work the spices into the sausage and then divide the mixture into 5 portions. Press the portion into super thin patties on squares of parchment paper. Pop open the cinnamon rolls and have these standing by.

 

Heat a large griddle or skillet over medium high heat. When the griddle is hot add the sausage (parchment side up) and press down like a smash burger. After 2-3 minutes when the sausage is brown, remove the parchment paper and flip the sausage. Cook an additional 2-3 minutes until browned. Remove from the griddle to a plate to keep warm.

 

Press each cinnamon roll into the hot griddle and cook for 3-4 minutes per side. Remove from the griddle.

 

Add a little oil to the griddle and crack two eggs together, you may need to work in batches. When the white is just set, break the yolks and add a slice of cheese to each set of cheese. Cover and cook for 1-2 minutes more.

 

Build. the sandwiches by swiping one cinnamon roll with the prepared icing topping with a sausage patty and a fried egg. Top with an additional cinnamon roll and eat immediately.

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Pillsbury Cinnamon Bun Breakfast Sandwiches

Author Mark & Fey
Course Breakfast
Keyword Eggs, Pork, Sandwiches, sausage
Cook Time 20 minutes
Servings 5

Ingredients

  • 1 pound bulk sausage
  • 2 tablespoons brown sugar
  • 1 tablespoons dried rubbed sage
  • 1 teaspoon freshly ground black pepper
  • Kosher salt for seasoning
  • 2 17.5 ounce packages Pillsbury Grands Cinnamon Rolls, 10 cinnamon rolls each
  • 10 large eggs
  • 10 slices sharp cheddar cheese

Instructions

  • Combine the sausage, brown sugar, sage, pepper, and a heavy pinch of salt in a bowl. Work the spices into the sausage and then divide the mixture into 5 portions. Press the portion into super thin patties on squares of parchment paper. Pop open the cinnamon rolls and have these standing by.
  • Heat a large griddle or skillet over medium high heat. When the griddle is hot add the sausage (parchment side up) and press down like a smash burger. After 2-3 minutes when the sausage is brown, remove the parchment paper and flip the sausage. Cook an additional 2-3 minutes until browned. Remove from the griddle to a plate to keep warm.
  • Press each cinnamon roll into the hot griddle and cook for 3-4 minutes per side. Remove from the griddle.
  • Add a little oil to the griddle and crack two eggs together, you may need to work in batches. When the white is just set, break the yolks and add a slice of cheese to each set of cheese. Cover and cook for 1-2 minutes more.
  • Build. the sandwiches by swiping one cinnamon roll with the prepared icing topping with a sausage patty and a fried egg. Top with an additional cinnamon roll and eat immediately.

Video

Pillsbury

Ninja Speedi Italian Sausage Risotto

Servings 5 sandwiches

Cook Time 20 Minutes

  • 1 pound bulk sausage
  • 2 tablespoons brown sugar
  • 1 tablespoons dried rubbed sage
  • 1 teaspoon freshly ground black pepper
  • Kosher salt for seasoning
  • 2 (17.5 ounce) packages Pillsbury Grands Cinnamon Rolls, 10 cinnamon rolls each
  • 10 large eggs
  • 10 slices sharp cheddar cheese

Combine the sausage, brown sugar, sage, pepper, and a heavy pinch of salt in a bowl. Work the spices into the sausage and then divide the mixture into 5 portions. Press the portion into super thin patties on squares of parchment paper. Pop open the cinnamon rolls and have these standing by.

 

Heat a large griddle or skillet over medium high heat. When the griddle is hot add the sausage (parchment side up) and press down like a smash burger. After 2-3 minutes when the sausage is brown, remove the parchment paper and flip the sausage. Cook an additional 2-3 minutes until browned. Remove from the griddle to a plate to keep warm.

 

Press each cinnamon roll into the hot griddle and cook for 3-4 minutes per side. Remove from the griddle.

 

Add a little oil to the griddle and crack two eggs together, you may need to work in batches. When the white is just set, break the yolks and add a slice of cheese to each set of cheese. Cover and cook for 1-2 minutes more.

 

Build. the sandwiches by swiping one cinnamon roll with the prepared icing topping with a sausage patty and a fried egg. Top with an additional cinnamon roll and eat immediately.

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Ninja Speedi Italian Sausage Risotto

Author Mark & Fey
Keyword Ninja, rice, sausage
Cook Time 15 minutes
Servings 4

Ingredients

  • 4 cups chicken broth
  • 1 cup arborio rice
  • 12 ounces Italian sausage links 5 to 6
  • 1 cup cherry tomatoes
  • Handful of fresh basil thinly sliced
  • 1/2 cup finely grated pecorino romano

Instructions

  • We’re making this fifteen minute risotto in the Ninja Speedi Multicooker so we can pressure cook the risotto while also roasting the sausage and tomatoes. You can do this in another multicooker, but the results won’t be exactly the same.
  • Combine the broth and arborio rice in the bottom of the Ninja Speedi Multicooker. Add the crisper tray and layer on the sausages and tomatoes. Make sure the sausages and tomatoes are in a single layer. Close up the Ninja Speedi Multicooker and set it for “speed cook” at 375 degrees F for 15 minutes.
  • When the cook time is up, remove the crisper tray and thinly slice the sausages and add them along with the tomatoes to the risotto. Sprinkle on the basil and cheese and stir to gently combine. Serve as quickly as you cooked it.

Video

Pillsbury

Smoked Sausage and Onion Stromboli

Servings 5 sandwiches

Cook Time 20 Minutes

  • 1 pound bulk sausage
  • 2 tablespoons brown sugar
  • 1 tablespoons dried rubbed sage
  • 1 teaspoon freshly ground black pepper
  • Kosher salt for seasoning
  • 2 (17.5 ounce) packages Pillsbury Grands Cinnamon Rolls, 10 cinnamon rolls each
  • 10 large eggs
  • 10 slices sharp cheddar cheese

Combine the sausage, brown sugar, sage, pepper, and a heavy pinch of salt in a bowl. Work the spices into the sausage and then divide the mixture into 5 portions. Press the portion into super thin patties on squares of parchment paper. Pop open the cinnamon rolls and have these standing by.

 

Heat a large griddle or skillet over medium high heat. When the griddle is hot add the sausage (parchment side up) and press down like a smash burger. After 2-3 minutes when the sausage is brown, remove the parchment paper and flip the sausage. Cook an additional 2-3 minutes until browned. Remove from the griddle to a plate to keep warm.

 

Press each cinnamon roll into the hot griddle and cook for 3-4 minutes per side. Remove from the griddle.

 

Add a little oil to the griddle and crack two eggs together, you may need to work in batches. When the white is just set, break the yolks and add a slice of cheese to each set of cheese. Cover and cook for 1-2 minutes more.

 

Build. the sandwiches by swiping one cinnamon roll with the prepared icing topping with a sausage patty and a fried egg. Top with an additional cinnamon roll and eat immediately.

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Smoked Sausage and Onion Stromboli

Author Mark & Fey
Course Dinner, Lunch, Snack
Keyword Ninja, pizza dough, sausage, tomato sauce
Cook Time 22 minutes
Servings 4

Ingredients

  • 1 large onion thinly sliced
  • 12 ounces Italian mild sausages about 5 links
  • 1 28 ounce can crushed tomatoes
  • 1/2 cup fresh basil leaves plus more for ganishing
  • 1/4 cup olive oil
  • Kosher salt for seasoning
  • 1 pound pizza dough at room temperature
  • 1 pound part skim mozzarella shredded
  • 1 large egg beaten
  • 1/4 cup finely grated pecorino

Instructions

  • Start by firing up your grill. Today we’re using the Ninja Woodfire Outdoor Grill so we can smoke and bake on one grill. Add the sliced onions and sausages and smoke at 350 degrees F for 15 minutes or until cooked through.
  • While the sausages cook, make a tomato sauce by combining the canned tomatoes, basil, olive oil and salt in a blender. We’re using the Ninja Power Mixer Set’s Immersion Blender so we can blend and store leftovers. Blend the sauce until smooth.
  • Roll the pizza dough out into an 16 to 18 inch square. Leaving a border for rolling, spread out the sauce, sprinkle on the mozzarella cheese. Chop the sausages into thing coins and layer these onto the cheese. Roll the dough up onto its self to make thick log with a seam underneath. Use a paring knife to make 4 to 6 vent holes in the top of the Stromboli. Coat the dough with the beaten egg.
  • Bake the Stromboli at 400 degrees F for 18 to 20 minutes or until the dough is browned it has an internal temperature of 200 degrees F. We like to finish things up with a little extra grated pecorino cheese, shredded basil and a drizzle of olive oil.

Video