- 1/2 cup chopped onion
- 3 cloves garlic, minces (this is my addition)
- 1 package (8 ounces) fresh mushrooms, sliced
- 8 ounces bulk pork sausage
- 2 tablespoons butter
- 1/2 teaspoon rubbed sage (I will use the sage flavored pork sausage and not the sage seasoning)
- 1/4 teaspoon dried marjoram
- 1/8 teaspoon ground allspice
- 1 egg, separated
- 3 cups cubed cooked chicken
- 6 slices muenster cheese (this is also my addition)
- 18 Rhodes™ Dinner Rolls, thawed but still cold (making my own dinner roll dough - substituting 1/2 c. wheat germ for 1/2 c. flour to make it wheat dinner roll dough)
- Whole sage leaves, optional (will not be doing this as they are mostly for decoration)
- In a large skillet, cook onion, garlic, mushrooms and sausage in butter until sausage is lightly browned. Place mixture in a large bowl. Add sage, marjoram, allspice, egg yolk and chicken; mix well.
- Combine three rolls. Roll into an 8-in. circle. Repeat with remaining rolls. Divide chicken mixture equally between the six circles; top with cheese slice. Moisten edges of dough with water and fold over mixture to completely enclose. Place folded side down on a greased baking sheet. Brush with beaten egg white.
- Place three whole sage leaves on top if desired and brush again. Cover with plastic wrap and let rise 15 minutes. Remove wrap and bake at 350° for 30-35 minutes or until golden brown. Yield: 6 servings.
You could also do smaller versions of this and use them for an appetizer. :o)
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