Appetizers:

Cream Cheese Sausage Puffs

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Ingredients

1 package regular flavor sausage
1 cup finely chopped mushrooms
1 bunch thinly sliced green onions, about 1 cup
2 packages, (3 ounces each), cream cheese, softened
Salt and black pepper to taste
3 cans, (8.5 ounces) each, refrigerated crescent rolls
1 egg, lightly beaten with 2 teaspoons water

Instructions

Preheat oven to 375 degrees. 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 pepepr. Unroll both cans of dough. Separate crescent rolls into 24 triangles. Cut each triangle in half to make 48 triangles. Place 2 teaspoons 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 the filling. Filling will be visible at the sides. Place on a lightly greased baking sheet. Brush egg mixture on top of each puff. Bake 18-20 minutes or until golden brown. Discard any remaining egg mixture. Makes about 48 puffs.

Sheila Schultz
Hillsdale