I think we've solved the problem of what's for breakfast when there's no time for breakfast. We took whole wheat yeast dough rolled out to about a 1/4 inch. We spread a mixture of spinach, ricotta with an egg or 2 mixed in and lots of cheese over the dough. Then we rolled it all up like sweet rolls. Cut it into nifty fat pinwheels and popped it into the oven.
Result: Breakfast rolls with lots of protein and some veggies that taste just as good cold as hot. And it's even better dipped in ranch dressing!
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