Hors d’oeurves

What a wind that blew in last night! We had a thunderstorm that knocked my friend’s dead tree branch right off the tree and onto her neighbor’s roof causing a little damage.

 

Today I have been scouring my cookbooks for an hors d’oeurve recipe to take to a neighborhood party tomorrow evening. I have finally settled on Sausage Wellington, an easy and delicious recipe given to me by my sister, Diane. Our new neighbor is giving a party to meet her neighbors..how nice. Here is the recipe in case you would like to try it someday.

Sausage Wellington

Peggy Karrasch

What you need:

2 cans (8 oz. Each) refrigerated crescent dinner rolls

1 pound Jimmy Dean mild Italian sausage

1 egg white, beaten

sesame seeds

8 oz. Philadelphia cream cheese, softened

Make it:

Heat oven to 375 degrees. Cook the sausage in frying pan till crumbled and done. Drain. Mix in the softened cream cheese.

Unroll the crescent dough: separate into 16 triangles. Arrange in 11 inch circle on parchment or foil lined baking sheet with short sides of triangles overlapping in center and points of triangles toward outside. (there should be a five inch diameter opening in center of circle).

Spoon sausage and cheese mixture onto dough near center of circle. Bring outside points of triangles up over filling, then tuck under dough in center of ring to cover filling.

Wash with egg white and sprinkle on sesame seeds.

Bake 35-40min at 375 degrees until golden brown.