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What’s Fresh With Beth Irons: Breakfast Pizza Roll


1 package pizza dough or a 1 pound package of sourdough bread

4 eggs, scrambled

½ pound bacon, cooked till crispy, crumbled

½ onion, diced

1 cup diced butternut squash

1 cup fresh spinach, full leaves

½ cup each shredded mozzarella, parmesan or your favorite cheese

Salt, pepper, olive oil for preparation



  1. Scramble eggs, adding salt and fresh ground pepper to taste
  2. Roll out dough into a large rectangle (9×13 or slightly larger)
  3. Spread spinach, butternut squash, and onion in even layers over dough stopping approx. ½ in. from the edge of dough all the way around.
  4. Spread crumbled bacon on top of vegetable layers.
  5. Top with shredded cheese.
  6. Begin at one end and roll dough slowly (to not tear dough), pinching down the ends as you roll.
  7. Once completely rolled up, slightly stretch the end of dough up and over to seal the side. Do so gently so as to not tear the dough.
  8. Place on a baking sheet, bake at 350 degrees for 30-40 minutes until dough is golden brown.
  9. Slice and serve hot.