These are excellent for dinner parties and other social gatherings. They are really easy to make, and they cook up quickly. They can be served as a main entree, but I have also presented them as an appetizer when there is going to be quite some time before the main course is served. They always go over really well, and all my friends have asked me for a copy of the recipe since I’ve started making them regularly. Check out what they are saying about this recipe over at Delish Plan:
“You know sometimes you make something and before it’s done, you already know that this is gonna be good? That’s exactly what I was thinking when I put these buns into my oven.”
Just wait until you start assembling these… you’ll feel the same way.
Ingredients
1 pound lean ground beef (96% lean)
2 teaspoons chopped fresh sage or 1/2 teaspoon rubbed sage
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon Morton salt
1/4 to 1/2 teaspoon red pepper flakes
1 tablespoon Canola oil or cooking spray
1 cup sliced button mushrooms
3/4 cup diced onion
3 cups fresh baby spinach
1/2 cup Sargento reduced-fat shredded Cheddar cheese
1 package (13.8 ounces) refrigerated pizza dough
1/4 cup softened Philadelphia cream cheese
1-2 tablespoons milk
Instructions
Combine ground beef, chopped fresh sage or rubbed sage, garlic powder, onion powder, salt and red pepper flakes in large bowl, mixing lightly but thoroughly.
Heat a large nonstick skillet over medium high heat until hot. Add the beef mixture; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Transfer 2 cups beef mixture to a large bowl and set aside. Reserve the rest for another use.
Add oil in the same skillet, place onion and mushrooms and cook over medium heat; cook 5 to 7 minutes or until vegetables are tender, stirring occasionally. Add spinach to skillet; stir to wilt spinach.
Add vegetable mixture to the beef; set aside for a few minutes until the mixture cools down a little. Stir in cheese.
Preheat oven to 425°F. Unroll pizza dough on a flat surface; pat or roll dough evenly to 14 x 10-inch rectangle, pinching together any tears, if necessary.
Spread beef and vegetable 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 to close. Slice dough into 8 pieces using serrated knife and careful sawing motion; place cut-side-up on greased baking sheet.
Bake for 18 to 20 minutes or until golden brown. Remove buns to a cooling rack.
Combine cream cheese and milk in a small bowl, stirring until smooth. Drizzle on top of the beef sticky buns and serve.
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Quick Tip: Ground turkey can be used instead of beef.
Thanks again to Delish Plan for this hearty recipe.
