| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs, Grains |
Swiss |
Not, Sent |
32 |
Servings |
INGREDIENTS
| 1 |
pk |
(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 |
tb |
Diced red bell pepper |
| 1/2 |
ts |
Dried thyme |
| 2 |
pk |
(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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