MUSHROOM SAUSAGE STRUDEL
From grizzlybear 16 years ago
- 18 minutes to make
- Serves 1214
sure to please your guest
Ingredients
- 1/2 lb. mild or hot ground pork sausage shopping list
- 1/2 lb. mushrooms, chopped shopping list
- 1/2 tsp. dried thyme, crumbled shopping list
- 1 tbsp. Dijon mustard shopping list
- 1/4 cup sour cream shopping list
- 1 package (8 oz.) refrigerated crescent rolls shopping list
How to make it
- Preheat oven to 350°. Place rack in upper third of oven.
- To make filling, in a medium nonstick skillet, sauté sausage over moderate heat, breaking up with a spatula until cooked through and crumbled. Drain off fat. Add mushrooms and thyme and sauté 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.
- Tip= Strudels may be refrigerated overnight or frozen before or after baking. Slice and reheat at 400° for 5 to 10 minutes or until hot.
The Rating
Reviewed by 3 people-
looks fabulous
minitindel
in THE HEART OF THE WINE COUNTRY loved it
-
Mr. Grizz...
Made this last night, and actually ate it as a main course ! I will be making this for upcoming events as an appetizer as well. Very tasty, easy to make, and attractive. Thanks for the great post, I gave you a 5....
barbequeman
in Salt Lake City loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 6
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "