Zesty Sausage and Spinach Ranch Rolls

• Meat

  • 1 lb Bob evans zesty hot sausage

• Produce

  • 3 cups Baby spinach, fresh
  • 4 oz Mushrooms, white
  • 1 cup Onion

• Condiments

  • 1/2 cup Ranch dressing

• Baking & Spices

  • 2 13.8 oz refrigerated classic pizza dough, refrigerated

• Dairy

  • 2 tbsp Butter
  • 2 cups Mozzarella cheese

Found on missinthekitchen.com

Ingredients

• 1 lb Bob Evans Zesty Hot Sausage
• 2 tablespoons butter, divided use
• 1 cup diced onion
• 4 oz white mushrooms, diced
• 3 cups fresh baby spinach, chopped
• 2 13.8 oz refrigerated classic pizza dough
• ½ cup ranch dressing
• 2 cups shredded mozzarella cheese

Directions

• Add sausage to a skillet and cook over medium-high heat, crumbling as it cooks to brown on all sides, about 10 minutes. Remove sausage to a paper towel- lined plate to drain and set aside. Add butter to skillet with sausage drippings and and place over medium heat. Add onions and mushrooms. Cook, stirring often until onions start to brown. Add chopped spinach and cook, stirring continually until spinach is wilted, about 2 minutes. Stir in sausage and set aside to cool.
• for rolls:
• Preheat oven to 375 degrees.
• Unroll pizza dough into a rectangle, rolling edges to an even thickness. Add half of sausage filling to each pizza dough, drizzle each with half of ranch dressing and top each with 1 cup of mozzarella cheese. Starting from the long side, roll up the dough over the filling, pinching the seam to seal. Slice into 1 ½- 2 inch rolls. Carefully place into greased muffin tins.
• Bake for 18-20 minutes or until tops are golden brown and rolls are cooked through.