Bacon, Egg and Cheese Rolls
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Bacon, Egg and Cheese Rolls

Bacon, Egg and Cheese Rolls

This hearty breakfast sandwich will satisfy your customer's craving any time of day!

Servings: 4 servings (1 serving = 1 roll)
Prep
INGREDIENT
WEIGHT
MEASURE
Gold Medal™ All Trumps™ Dough Ball, 8 oz (13387)
1 lb
2 each
Water
1 oz
2 Tbsp
Poppy seeds
1 tsp
Assembly
INGREDIENT
WEIGHT
MEASURE
Bacon slices, cooked
2.50 oz
8 each
Fried eggs, prepared
1 lb
8 each
American cheese, slices
6 oz
8 each
Prep
  1. Spray sheet pan or dough box with pan spray then add frozen dough ball and spray top also; cover and refrigerate overnight.
  2. Remove dough from refrigerator and let stand at room temperature 15-30 minutes.
  3. Cut each doughball in half with bench scraper; roll each piece into 9-inch rope.
  4. Twist and shape into a knotted roll tucking both ends into the middle from the top and bottom.
  5. Place shaped rolls on parchment-lined half sheet pan; brush with water and sprinkle each roll with ¼ tsp of poppy seeds and bake as directed.
BAKE:
TEMP
TIME
Convection Oven*
400°F
9-12 minutes
Standard Oven
450°F
10-14 minutes
*Rotate pan baked in convection oven one-half turn (180°) after 4 minutes of baking.
Assembly
  1. Slice roll in half horizontally and place a slice of cheese on both sides.
  2. Place 2 slices of cooked bacon on bottom slice of bread, then 2 eggs on top.
  3. Add the top roll and press to close; wrap sandwich in deli parchment paper or foil; cut slice in half and serve immediately.
 
View Recipe Instructions

Nutrition Information

+−
Serving Size:
1 roll
% Daily Value
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.
No nutrition information available for this recipe

Reviews

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