Serves: 8
Total Calories: 329
Yield: 8
Thaw rolls until warm and bubbly. Brown sausage in bottom of dutch oven and drain off fat. Add mushrooms and onions to sausage and cook until tender.Remove from heat. Salt and pepper to taste. Add parsley, sage and cream cheese. With hands flatten each roll into 5 inch circle. Place 2 generous tablespoons filling into each roll. Fold over and seal edges by pinching or crimping with a fork. Line a clean dutch oven with foil and spray with non-stick cooking spray. Bake immediately in fire for 20-30 minutes or until lightly browned.
This Dutch Oven Sausage Turnovers recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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