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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Eggs, Grains Swiss Not, Sent 32 Servings

INGREDIENTS

1 12 oz frozen bulk pork
sausage thawed
1 c Mushrooms, chopped
1/3 c Onion, chopped
1/2 c Swiss cheese, shredded
1/3 c Grey Poupon Country Dijon
Mustard
2 T Diced red bell pepper
1/2 t Dried thyme
2 8 oz refrigerated crescent
roll dough
1 Egg, beaten
Sesame or poppy seeds

INSTRUCTIONS

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

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 165
Calories From Fat: 117
Total Fat: 13.2g
Cholesterol: 58.7mg
Sodium: 436.8mg
Potassium: 17.1mg
Carbohydrates: 1.6g
Fiber: <1g
Sugar: <1g
Protein: 10.5g


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