Recipe - Savory Sausage And Mushroom Turnovers

1 pack (12 oz) frozen bulk pork
sausage, thawed
1 cup Mushrooms, chopped
1/3 cup Onion, chopped
One half cup Swiss cheese, shredded
1/3 cup Grey Poupon Country Dijon
Mustard
2 tablespoon Diced red bell pepper
One half teaspoon Dried thyme
2 pack (8 oz) refrigerated crescent
roll dough
1 Egg, beaten
Sesame or poppy seeds

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 6inch
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 1012 minutes or until golden brown. Serve warm.

MC Formatted by taillon@access.mountain.net

Recipe by: Grey Poupon Posted to EATL Digest 28 Mar 97 by The Taillons
taillon@ACCESS.MOUNTAIN.NET on Mar 30, 1997