Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Mushroom Sausage Strudel




Source of Recipe


Safeway


Recipe Introduction


Ready In:
About 35 minutes
Servings:
28 slices


List of Ingredients




1/2 lb. mild or hot ground pork sausage
1/2 lb. mushrooms, chopped
1/2 tsp. dried thyme, crumbled
1 tbsp. Safeway SELECT™ Dijon Mustard
1/4 cup Lucerne® Sour Cream
1 package (8 oz.) refrigerated crescent rolls






Recipe



Preheat oven to 350°. Place rack in upper third of oven.

To make filling, in a medium nonstick skillet, 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.

Remove half package of rolls and place on a lightly floured board. Press together at perforations to seal the dough together.

Spoon half the filling down the 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-in. pieces.

Strudels may be refrigerated overnight or frozen before or after baking. Slice and reheat at 400° for 5 to 10 minutes or until hot.