Recipe - Crescent Sand Tarts

1 pound Bulk sausage; hot or regular
2 cn (8 oz) refrigerated crescent
dinner rolls
2 cup Shredded Cheddar cheese; or
Ameircan
2 Eggs; slightly beaten
1 tablespoon Butter or margarine; melted
Sesame seeds

Preheat oven to 375 F. Brown and crumble sausage. Drain well. Set aside to
cool. Separate one can crescent dough into four rectangles. Place
rectangles on ungreased cookie sheet. Firmly press perforations to seal.
Stir cheese and egg into cooled sausage. Spread about 1 cup meat mixture
over each rectangle. Separate second can crescent dough into four
rectangles. Firmly press perforations to seal Place dough rectangles over
meat mixture. Stretch gently to cover. Press edges with fork to seal. Brush
with butter. Sprinkle with sesame seeds. Bake for 1620 minutes until
golden brown. Cut in half for sandwiches or in smaller pieces for snacks.
Serve immediately. Refrigerate any leftovers. MC formatting by
bobbi744@sojourn.com

Serving Ideas : Serve with Pecan Praline Salad.

NOTES : Delicious! Easily cut in half to make 2 huge sandwiches. To make
ahead, prepare, cover and refrigerate for up to 2 hours. Bake as directed.
To reheat, wrap in foil. Heat at 350 F. for 1012 minutes.
Recipe by: Pillsbury BakeOff, 1975 Cookbook

Posted to TNT Prodigy's Recipe Exchange Newsletter by Roberta Banghart
bobbi744@sojourn.com on Nov 25, 1997