Breakfast Biscuit Swirls with Sausage

1. 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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   Biscuit Swirls: Place biscuit mix in large bowl of mixer fitted with paddle attachment.

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   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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   Shape dough into ball.

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   Divide in half.

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   (Do not divide dough for trial recipe.)

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   Roll each piece into 28x14-inch rectangle on floured surface.

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   Whisk together 12 of the eggs (or 6 eggs for trial recipe) and half-and-half.

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    Cook in skillet on medium-low heat 3 to 4 min.

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    or until eggs are set.

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    Spread each dough rectangle with 2 cups (16 oz.)

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    of the Cream Cheese Filling, leaving a 1-inch border of uncovered dough along one long side.

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    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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    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.

* Per serving · 4 servings · Values may vary.