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1
Cream Cheese Filling: Beat cream cheese, basil, garlic and pepper with mixer fitted with paddle attachment on low speed 2 to 3 min.
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or until well blended, topping occasionally to scrape bottom and side of bowl.
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3
Biscuit Swirls: Place biscuit mix in large bowl of mixer fitted with paddle attachment.
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4
Add water, using amount listed on package for full box of biscuit mix (or for half box of biscuit mix for trial recipe); beat just until blended.
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5
Shape dough into ball.
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6
Divide in half.
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7
(Do not divide dough for trial recipe.)
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8
Roll each piece into 28x14-inch rectangle on floured surface.
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9
Whisk together 12 of the eggs (or 6 eggs for trial recipe) and half-and-half.
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10
Cook in skillet on medium-low heat 3 to 4 min.
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or until eggs are set.
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12
Spread each dough rectangle with 2 cups (16 oz.)
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13
of the Cream Cheese Filling, leaving a 1-inch border of uncovered dough along one long side.
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14
Top each rectangle with 2 cups each spinach, sausage and scrambled eggs; 1/2 cup carrots; 2 cups American cheese; and 1/2 cup Parmesan cheese.
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Roll up tightly, starting from long side without the border.
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Beat remaining eggs and water.
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Brush edge of each rectangle with 1 Tbsp.
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egg wash; seal.
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19
Cut each roll into 32 slices.
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Place 16 slices in each of 4 parchment-lined full-sheet pans (or in 2 prepared pans for trial recipe); brush with remaining egg wash.
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Bake in 350 degrees F-convection oven 14 to 18 min.
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(or in 400 degrees F-standard oven 15 to 19 min.)
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or until golden brown.
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Cool 5 min.
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Serve immediately.
