Mushroom and Sausage Turnovers
1 package (12 oz.) frozen bulk pork sausage, thawed
1 cup chopped mushrooms
1/3 cup chopped onion
1/2 cup shredded Swiss cheese
1/3 cup Dijon mustard
2 tbsp. diced red bell pepper
1/2 tsp. dried thyme leaves
2 packages (8 oz. each) refrigerated crescent dinner roll dough
1 egg, beaten
sesame or poppy seeds
In a 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 to seal. On a floured surface, roll each rectangle into a 6-inch square. Cut each square into quarters, making 32 squares total.
Place 1 tablespoon of sausage mixture on each square then fold dough over filling to form a triangle. Press edges with a fork to seal. Place on greased baking sheets. Brush triangles with beaten egg and sprinkle with sesame or poppy seeds. Bake at 375 degrees for 10 to 12 minutes or until golden brown. Serve warm. Makes 32 turnovers.