Sausage Wellington
Source of Recipe
from Joyce McDowell
Sausage Wellington
1 pound loose sausage
1, 8 ounce package cream cheese, room temperature
1 package refrigerated crescent rolls
1 beaten egg white
sesame seeds
Heat oven to 350 degrees F.
Cook and drain sausage in a skillet.
Mix cream cheese in skillet with sausage until
well blended.
Open cresenet rolls and pinch together.
Roll with rolling pen into a rectangle 10 x 12.
Place in baking pan.
Spread cream cheese/sausage mixture in middle of
roll to within 1 inch of ends (10 inch) and to within
3 inches of sides (12 inch).
Take regular table knife and cut slits 3 inches along
side about 1/2 inch wide.
Fold ends down first.
Then fold up forming a braid.
Brush with one beaten egg white.
Sprinkle with sesame seeds.
Bake 20-30 minutes.
Let cool 10 minutes before moving to serving platter or tray.
I use 2 plastic spatulas to move it to the serving platter so it
doesn't separate, then slice. I slice down the middle then
slice into slices.
Enjoy!!!!!!!! People are so impressed with it. They think you worked
hours getting this dish prepared when it is really very easy!
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