|Lean bulk sausage||1⁄2 Pound|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Fresh lemon juice||1 Teaspoon|
|Italian seasoning||1⁄2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Crescent rolls||8 Ounce (1 Package)|
|Egg||1 , beaten|
Preheat oven in Convection Bake to 375°F (*350°F).
Saute sausage and onion over medium-high heat until meat is browned. Drain. Stir in catsup, lemon juice, Italian seasoning and garlic powder. Set aside to cool.
Divide pastry into 4 rectangles and press on seams to make a solid piece. Divide sausage mixture into fourths. Spread sausage mixture onto dough to within 1/2-inch of one long edge.
Brush this long edge of pastry with beaten egg and roll dough toward this edge, pressing edge of roll to seal. Brush egg on all sides of each roll. Cut each roll into fourths. Place rolls cut side down on baking sheet.
Convection Bake for 9 to 12 minutes or until rolls have desired browning.
Serving size: Complete recipe
Calories 1177 Calories from Fat 623
% Daily Value*
Total Fat 69 g106.5%
Saturated Fat 26.3 g131.5%
Trans Fat 0 g
Cholesterol 868.6 mg289.5%
Sodium 2794.7 mg116.4%
Total Carbohydrates 70 g23.4%
Dietary Fiber 3.5 g14.2%
Sugars 29.6 g
Protein 70 g140.7%
Vitamin A 21.9% Vitamin C 14.6%
Calcium 22.7% Iron 13.2%
*Based on a 2000 Calorie diet