Thursday, July 1, 2010

Breakfast Pinwheels

by HungryGirl

PER SERVING (1 pinwheel, 1/8th of recipe): 134 calories, 5g fat, 555mg sodium, 13.5g carbs, <1g fiber, 3g sugars, 8.5g protein -- POINTS® value 3*

1 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 package Pillsbury Crescent Recipe Creations Seamless Dough Sheet
4 oz. (about 16 slices) shaved/thinly sliced lean deli ham
3 slices fat-free American cheese, broken into pieces

Preheat oven to 350 degrees.
Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add egg substitute, and scramble until fully cooked. Remove from heat and set aside. Prepare a baking sheet by spraying it with nonstick spray, and set that aside as well.
Roll out entire package of dough and lay it flat on a dry surface, so that you have a large rectangle, with the short sides on the right and left. Evenly distribute ham slices over the dough, leaving a 2-inch border of exposed dough along the right side only. Evenly distribute scrambled eggs over the ham layer, and sprinkle with cheese pieces. Starting with the left side, roll the dough tightly up into a log, and seal by pinching together the right edge and the roll itself. Using a sharp serrated knife, slice the log into 8 pinwheels, and lay them flat on the baking sheet, evenly spaced.

Bake for 15 minutes, or until golden brown. Allow to cool slightly, and then chew!

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