|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.