| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
Philadelphia |
Appetizers, Brunch, Buffet dish, Posted to t |
40 |
Servings |
INGREDIENTS
| 1 |
|
Tube sausage; (Jimmy Dean hot) |
| 2 |
cn |
(5 oz) Mushroom pieces; drained |
| 1 |
pk |
(8 oz) Philadelphia Cream Cheese |
| 2 |
cn |
Pillsbury crescent rolls |
| 1 |
|
Egg; beaten well |
|
|
Sesame seeds |
INSTRUCTIONS
1. Cook sausage and drain.
2. Add drained mushrooms when sausage is almost done and continue to cook
until sausace is done.
3. Add diced cream cheese to mixture, and stir in.
4. Unroll crescent roll dough, and place rectangles (two attached
triangles) onto wax paper. Each can of crescent roll dough makes 4
rectangles.
5. Pinch together the seams connecting the triangles. Lightly roll a
rolling pin or a smooth glass over each rectangle to make it a little
longer and wider.
6. Place a strip of sausage mixture down the center of each rectangle, and
fold sides over sausage mixture to make logs. Place 8 logs onto cookie
sheet, folded sides on bottom.
7. Brush with egg, and sprinkle sesame seeds on top. Bake at 375 deg. F for
10-12 minutes until done.
8. Using a serrated-edge knife, cut each log into 5 pieces. Serve warm.
Posted to recipelu-digest Volume 01 Number 674 by RecipeLu
<recipelu@geocities.com> on Feb 01, 1998
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