Savory sausage and mushroom turnovers

32 Servings

Ingredients

Quantity Ingredient
1 pack (12 oz) frozen bulk pork sausage, thawed
1 cup Mushrooms, chopped
⅓ cup Onion, chopped
½ cup Swiss cheese, shredded
⅓ cup Grey Poupon Country Dijon Mustard
2 tablespoons Diced red bell pepper
½ teaspoon Dried thyme
2 packs (8 oz) refrigerated crescent roll dough
1 Egg, beaten
Sesame or poppy seeds

Directions

In large skillet, over medium heat, cook sausage, mushrooms and onion until sausage is cooked, stirring occasionally to break up sausage. Remove from heat. Stir in cheese, mustard, bell pepper and thyme.

Separate each package of dough into 4 rectangles; press perforations together to seal. On floured surface, roll each rectangle into 6-inch square. Cut each square into quarters, make 32 squares total. Place 1 scant tablespoon sausage mixture on each square; fold dough over filling on the diagonal to form triangle. Press edges with fork to seal. Place on greased baking sheets.

Brush triangles with beaten egg and sprinkle with sesame or poppy seeds.

Bake at 375 for 10-12 minutes or until golden brown. Serve warm.

MC Formatted by taillon@...

Recipe by: Grey Poupon Posted to EAT-L Digest 28 Mar 97 by The Taillons <taillon@...> on Mar 30, 1997

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