- 1/2 pound Safeway SELECT Hot Pork or other bulk sausage
- 1/2 pound mushrooms, chopped
- 1/2 teaspoon dried thyme, crumbled
- 1 tablespoon Safeway SELECT Dijon mustard
- 1/4 cup Lucerne Sour Cream
- 1 (8 ounce) package refrigerated crescent rolls
- Preheat oven to 350 degrees F. Place rack in upper third of oven.
- To make filling, in a medium skillet, preferably nonstick, saute sausage over moderate heat, breaking up with a spatula until cooked through and crumbled. Drain off fat. Add mushrooms and thyme and saute 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. This makes 1 1/2 cups filling.
- Remove half package of rolls and place on a lightly floured board. Press together at perforations to seal the dough together. Turn over and press together perforations on other side. Roll lightly into an approximately 15- by 4-inch rectangle.
- Spoon half the filling into a log down center of pastry. Fold pastry over and roll up. Crimp ends.
- Transfer to an ungreased baking sheet, seam side down. Repeat with remaining filling and rolls.
- Bake for 14 to 18 minutes or until golden. Remove from oven and cool slightly.
- Transfer to cutting board and slice into 1-inch pieces.