Ubiquitous amongst grocery stores & food courts alike, cinnamon rolls are a staple menu item for breakfast, brunch, dessert, snack and much more.

These Savory Brunch Rolls include the simplicity of a classic cinnamon roll’s preparation but adds a savory and flavor profile.

Flavors we’re showcasing…

• Peas: Vibrant in color. Walks the fine line of being both sweet and savory. If you hate the flavor of peas, I’d venture to say you’ve been served overcooked peas. The amount of time a pea needs to cook is minimal, and the less time you spend cooking it, the more flavor it retains.
• Caramelized Onions: Everyone home chef should learn how to master caramelized. Here, is my long-form rant on how to do so. Caramelized onions add a depth of sweetness.
• Pancetta: Pancetta is ideal for this recipe for a practical reason – cubed pancetta come packaged in small rollable pieces. Here’s an article to what the difference between pancetta and bacon is. In sum, bacon is cured & smoked while pancetta is cured but not smoked.

Utilizing store bought croissant dough…

This recipe calls for store bought croissant dough mainly because I decided that the effort it would take to make my own dough outweighed the benefit. I am not making a call on which one is better then another, I’m just lazy.

When I created this recipe, I made it alongside several other dishes at brunch. For me, it made sense to go with store bought. But if you do have the time to make the dough fresh, more power to you.

Croissant dough v. all other doughs…

Croissant dough is buttery pastry dough that adds to and compliments the sweet & savory flavor.

Ingredients:

• 1 package of croissant dough
• 5 oz of english peas
• 2 onions
• 4 oz of pancetta
• 2 TBSP of EVOO
• 1 TSP of water
• S&P to taste
• 4 oz of shredded mozzarella (split in half)

1. Bring medium pot of water to boil. Salt generously. Add peas for approximately one minute and thirty seconds. Remove with slotted spoon or drain in colander. Let cool for 10 minutes.
2. Add cooled peas into food processor with water, EVOO and S&P to taste. Process until fully incorporated. Set aside.
3. Unravel croissant dough. Roll the dough so that it is slightly thinner but also that the creased are removed.
4. Layer pea mixture, caramelized onions, cooked pancetta, and half of the cheese flatly on the dough.
5. Roll & cut.
6. Bake at 350 for 25 minutes or until golden brown and crispy.
7. Remove from oven and add remaining cheese. Cook for an additional 2-3 minutes or until the cheese is melted.