For the past week, Evan and I have been playing around with some recipes for Tate Farms beef. While cleaning out an old cast iron skillet, we found a small recipe book from the National Cattleman’s Beef Association. It had 7 beef recipes in it… all with the purpose of encouraging people to cook more than just burgers and tacos with ground beef.
The recipe that caught both our attention was one named “Beef Sticky Buns”. Sort of like a savory cinnamon roll… but also, different. The base is a homemade beef sausage. Neither of us were keen on the whole “beef sticky bun” thing but after playing around with their recipe, we did come up with something all our own that we both loved and thought you would too!
Tate Farms Beef RollCourse: BreakfastDifficulty: Easy
1 lb Tate Farms Beef Sausage (recipe below)
3/4 cup diced onion
3 cups fresh baby spinach
1/2 cup shredded sharp cheddar cheese
1/4 cup shredded mozzarella
1 package (13.8 ounces) refrigerated pizza dough
salt and pepper
- Tate Farms Beef Sausage
1 pound Tate Farms ground beef
2 tsp chopped fresh sage
2 tsp garlic powder
1 tsp onion powder
1/2 tsp crushed red pepper
- Prepare Tate Farms Beef Sausage: Combine 1 pound Tate Farms ground beef, 2 tsp chopped fresh sage, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp salt and 1/2 tsp crushed red pepper in a large bowl, mixing lightly but thoroughly. Heat in large skillet over medium high heat. Cook thoroughly until done, breaking into crumbles and stirring occasionally. Place in bowl and set aside.
- Spray same skillet you cooked the meat in with cooking spray and add onion. Cook over medium heat 5-7 minutes or until vegetables are tender. Add spinach to skillet; stir to wilt. Remove from heat and add vegetables to beef mixture. Salt and pepper to taste. Set aside 20-25 minutes or until completely cooled. Once cooled, stir in shredded cheese.
- Preheat oven to 425 degrees. Unroll pizza dough on flat surface; pat or roll dough evenly to 14×10 inch rectangle, pinching together any tears, if necessary. Spread beef mixture on dough, leaving 1/2 inch border on short side furthest from you. Starting at closest short end, roll up jelly roll style, pinching ends closed. Slice dough into 8-10 pieces using serrated knife and slow, careful sawing motion. Place cut side up on greased baking sheet.
- Bake at 425 for 14-18 minutes or until golden brown. Remove rolls and place on cooling rack. If desired, while still warm, drizzle with cream cheese spread (1/4 cup softened cream cheese whisked with 1 Tbsp milk) and/or jalapeño pepper jelly.