* Exported from MasterCook *

Anna's Sausage Squares

Recipe By : Richmond Times Dispatch 3-28-97
Serving Size : 30 Preparation Time :0:00
Categories : Appetizers, Sausage

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound bulk pork sausage
2 eggs
8 ounces water chestnuts --drained and chopped
1 cup shredded Swiss cheese
2 packages refrigerated crescent rolls --(8-oz. each)

Preheat oven to 350 . Lightly grease a 9-by-13-inch baking
pan; set aside. In a skillet, break up sausage and cook
over medium heat until browned. Drain thoroughly. In a
bowl, beat eggs. Remove and reserve 2 tablespoons egg. Add
sausage, water chestnuts and shredded cheese to bowl; mix
well. Unroll crescent dough. Line prepared pan, pressing
seams to seal, with 1 package of dough. Leaving a 3/4-inch
rim, spread sausage mixture over dough. Top with remaining
dough. Press top and bottom edges of dough together with
fingers to seal. Brush reserved egg evenly over top. Bake
in preheated oven until golden, about 35 minutes. Let stand
10 minutes before cutting into 30 squares to serve warm.
Or, cool to room temperature, wrap to seal and freeze.
To serve, thaw in refrigerator and reheat in 300 oven until
just warmed through.
Makes 30.

Nutrients each: 113 calories, 9.1 grams fat (72.4 percent total calories),
19 milligrams cholesterol, 177 milligrams sodium.
Variation: To cut fat and calories, use turkey sausage,
liquid egg substitute and low-fat Swiss cheese.

Formatted by Lynn Thomas [email protected].
Source: Richmond Times Dispatch 3-28-97.

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