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Breakfast Shrimp Rolls

2 Tbsp. olive oil
1/2 red onion, diced
2 cloves of garlic, peeled and minced
4-5 fresh basil leaves
3 cups fresh spinach
1 egg
1 cup low-fat cream cheese, softened to room temperature
1/4 tsp. salt
1 8-oz. ball of frozen pizza dough, thawed
1 lb. raw shrimp, peeled, deveined and chopped
1/2 cup black olives, rinsed and chopped
1/2 tsp. smoked or sweet paprika
1/2 tsp. black pepper

 

Preheat oven to 350° F.

Gently saute the red onion in 1 tablespoon of olive oil. Add the garlic and continue cooking. Place the onion, garlic, basil leaves, spinach, egg and cream cheese in a food processor, pulsing until combined.

Roll out pizza dough in a rectangle, approximately 11"-12". Spread the cream cheese mixture evenly over the entire length of pizza dough, making sure to get filling all the way to the edges of dough.

Sprinkle with chopped shrimp, olives, paprika and black pepper.

Roll dough into tight jelly roll, beginning at one of the longer sides. Wrap the roll in plastic wrap and refrigerate for 20-25 minutes.

Unwrap roll and slice into 8 even pieces (imagine cinnamon rolls). Lightly brush with remaining tablespoon of olive oil.

Spray a muffin tin with baking spray. Place one roll in each cup. Bake for approximately 15 minutes, until golden brown and firm to the touch. Serve warm or at room temperature.

 

Yield: 8 servings

Nutritional information
Per serving: 369 calories, 13g total fat, 22.5g protein, 41.3g carbohydrate, 1.6g dietary fiber, 633mg sodium, 3.7g sugar