Sausage Crescents Recipe
Ingredients
| 1/2 lb. lean bulk sausage | ||
| Onion | 1/3 Cup (16 tbs), chopped | |
| Catsup | 1 Tablespoon | |
| Lemon juice | 1 Teaspoon | |
| Italian seasoning | 1/2 Teaspoon | |
| Garlic powder | 1/4 Teaspoon | |
| Crescent roll dough package | 1 | |
| Egg | 1 , beaten | |
Directions
Saute sausage and onion over medium-high heat until meat is browned.
Drain.
Stir in catsup, lemon juice, Italian seasoning and garlic powder.
Set aside to allow to cool.
Cut pastry into 4 rectangles.
Divide sausage mixture into fourths.
Spread sausage mixture down center of dough.
Brush long edges of pastry with beaten egg and fold over to seal, enclosing sausage completely.
Brush dough with beaten egg.
Cut each length into fourths.
Arrange on well-greased baking sheet.
Convection Bake at 350°F for 9 to 12 minutes.
Drain.
Stir in catsup, lemon juice, Italian seasoning and garlic powder.
Set aside to allow to cool.
Cut pastry into 4 rectangles.
Divide sausage mixture into fourths.
Spread sausage mixture down center of dough.
Brush long edges of pastry with beaten egg and fold over to seal, enclosing sausage completely.
Brush dough with beaten egg.
Cut each length into fourths.
Arrange on well-greased baking sheet.
Convection Bake at 350°F for 9 to 12 minutes.
Chef
