Sausage Mushroom Turnovers
1 (12-ounce) package frozen bulk pork sausage, thawed
1 cup chopped mushrooms
1/3 cup chopped onion
1/2 cup shredded Swiss cheese (2 ounces)
1/3 cup dijon Mustard
2 tablespoons diced red bell pepper
1/2 teaspoon dried thyme leaves
2 (8-ounce) packages refrigerated crescent dinner roll dough
1 egg, beaten
Sesame or poppy seed
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, making 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 seed. Bake at
375 degrees F for 10 to 12 minutes or until golden brown. Serve warm.
YIELD 32 appetizers