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Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 1214 |
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sure to please your guest Ingredients:
1/2 lb. mild or hot ground pork sausage |
1/2 lb. mushrooms, chopped |
1/2 tsp. dried thyme, crumbled |
1 tbsp. dijon mustard |
1/4 cup sour cream |
1 package (8 oz.) refrigerated crescent rolls |
Directions:
1. Preheat oven to 350°. Place rack in upper third of oven.
2. To make filling, in a medium nonstick skillet, sauté sausage over moderate heat, breaking up with a spatula until cooked through and crumbled. Drain off fat. Add mushrooms and thyme and sauté over high heat until all liquid has evaporated and mushrooms begin to brown, about 5 minutes. Remove from heat and stir in mustard and sour cream.
3. Remove half package of rolls and place on a lightly floured board. Press together at perforations to seal the dough together.
4. Spoon half the filling down the center of pastry. Fold pastry over and roll up. Crimp ends.
5. Transfer to an ungreased baking sheet, seam side down. Repeat with remaining filling and rolls.
6. Bake for 14 to 18 minutes or until golden. Remove from oven and cool slightly.
7. Transfer to cutting board and slice into 1-in. pieces.
8. Tip= Strudels may be refrigerated overnight or frozen before or after baking. Slice and reheat at 400° for 5 to 10 minutes or until hot.
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