Cream Cheese Sausage Puffs
1 pkg. pork sausage
1 C. chopped mushrooms
1 C. thinly sliced green onion
2 pkg. (3 oz each) cream cheese softened~I used 1 8oz pkg
salt and pepper to taste
3 cans (8.5 oz each) crescent rolls (I used filo tart shells)
1 egg, lightly beaten with 2 t. water (I didn't use)
Preheat oven to 375. In a large skillet cook sausage and mushrooms over medium-high heat, stirring frequently until meat is thoroughly cooked and no longer pink. Remove from heat; allow to cool slightly. Stir in green onions and cream cheese; season to taste with salt and pepper. Unroll both cans of dough; separate crescent rolls into 24 triangles; cut each triangle in half lengthwise to make 48 triangles. Place 2 t. of filling near the wide edge at the base of triangle; form into a small log shape.
Roll dough and meat towards the point of the triangle, enclosing filling.
Place on lightly greased baking sheet.
Brush egg mixture on top of each puff.
Bake 18-20 minutes or until golden brown. Discard remaining egg mixture.
Makes about 48 puffs.