| 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)
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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