Sunday, February 11, 2007

Sausage Vegetable Rolls

When my cousin pops in for lunch with her two teenage boys I know to have some pocket sandwiches, pizza loaves, or other such teen-type food on the table. Nothing else will do. These are easy, filling and quite tasty even for those of us who are slightly beyond their teen years! Serve with a smoothie and the toughest of teens, tweens and inbetweens will be sated!

Sausage Vegetable Rolls

1/2 lb bulk pork sausage
1 cup chopped onion
1 cup broccoli
1 1/2 cups cream of mushroom soup
1 loaf frozen bread dough, thawed
1/2 cup cheese
1 egg, beaten
1 tbsp poppy seeds (optional)

Preheat oven to 350 degrees F. Grease baking sheet.

Cook sausage until it begins to brown, stirring to break up meat.Add onion and vegetable. Cook 5 minutes until meat is brown and vegetable tender, stirring occasionally. Pour off fat. Stir in soup. Cool to room temperature.

Divide thawed dough into 6 equal parts. On floured surface roll out 1 part to a 6 inch round. Place about 1/2 cup sausage mixture on dough, spreading to within 1 inch of edges. Sprinkle with 1 generous tbsp of cheese. Fold over to form a 1/2 circle. Pinch edges to seal. Place on prepared baking sheet. Repeat with remaining dough.

Brush rolls with egg. Sprinkle with poppy seeds. Bake 25 minutes or until golden brown. Let stand 10 minutes. Serve warm.

Yields 6 servings.

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