Crescent Sausage Sandwiches

Title:
Crescent Sausage Sandwiches

Yield:
4 Servings

Categories:
Cheese,
Main
Dishes,
Sandwiches,
Sausage




Ingredients:





     1 lb Bulk sausage; hot or regular


     2 cn (8 oz) refrigerated crescent


          -dinner rolls


     2 c  Shredded Cheddar cheese; or


          -Ameircan


     2    Eggs; slightly beaten


     1 tb Butter or margarine; melted


          Sesame seeds






 Preheat oven to 375 F. Brown and crumble sausage. Drain well. Set aside to


 cool. Separate one can crescent dough into four rectangles. Place


 rectangles on ungreased cookie sheet. Firmly press perforations to seal.


 Stir cheese and egg into cooled sausage. Spread about 1 cup meat mixture


 over each rectangle. Separate second can crescent dough into four


 rectangles. Firmly press perforations to seal Place dough rectangles over


 meat mixture. Stretch gently to cover. Press edges with fork to seal. Brush


 with butter. Sprinkle with sesame seeds. Bake for 16-20 minutes until


 golden brown. Cut in half for sandwiches or in smaller pieces for snacks.


 Serve immediately. Refrigerate any leftovers. MC formatting by


 bobbi744@sojourn.com


 


 Serving Ideas : Serve with Pecan Praline Salad.


 


 NOTES : Delicious! Easily cut in half to make 2 huge sandwiches. To make


 ahead, prepare, cover and refrigerate for up to 2 hours. Bake as directed.


 To reheat, wrap in foil. Heat at 350 F. for 10-12 minutes.


 Recipe by: Pillsbury Bake-Off, 1975 Cookbook


 


 Posted to TNT - Prodigy's Recipe Exchange Newsletter  by Roberta Banghart


 
on Nov 25, 1997