|Onion||1⁄3 Cup (5.33 tbs), chopped|
|Lean bulk sausage||1⁄2 Pound|
|Italian seasoning||1⁄2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Fresh lemon juice||1 Teaspoon|
|Crescent roll dough||8 Ounce (1 Package)|
|Egg||1 , beaten|
In 1 quart casserole, combine onion and sausage.
Microwave at high (10) 4 to 5 minutes, until sausage is thoroughly cooked and onion is tender; stir after 2 minutes to crumble sausage.
Drain off fat.
Stir in catsup, Italian seasoning, garlic powder and lemon juice.
Set aside to allow to cool.
Insert metal accessory rack.
Preheat oven to 350°F.
Cut pastry into 4 rectangles.
Divide sausage mixture into fourths.
Spread sausage mixture down center of dough.
Brush long edges of pastry with beaten egg and fold over to seal, enclosing sausage completely.
Brush dough with beaten egg.
Cut each length into 1 inch pieces.
Arrange on well-greased baking sheet.
Bake for 9 to 12 minutes.