Breakfast Wellington

Breakfast Wellington, an early-morning take-off on Beef Wellington, is perfect for breakfast or brunch. A tasty mixture of sausage, cheese, broccoli and sour cream makes a hearty filling for refrigerated crescent rolls. Serve this one anytime, it is so easy to make.

BREAKFAST WELLINGTON

1 pound pork sausage
1 10-ounce package frozen cut
  broccoli, thawed
1 cup shredded Cheddar or
  Swiss cheese
1/2 cup chopped onion
1/2 cup sour cream
1/4 teaspoon pepper
2 8-ounce cans refrigerated
  crescent dinner rolls
1 egg, beaten
  Sesame seeds

Heat oven to 375 degrees. Cook and stir
sausage in medium skillet until done;
drain well. Add broccoli, cheese, onion,
sour cream and pepper; mix well.

Simmer 10 minutes over low heat.
Separate dough into 4 long rectangles.
On ungreased cookie sheet, overlap
long sides of rectangles 1/2 inch; firmly
press edges and perforations to seal.
Press or roll to form 14x11-inch rectangle.
Spoon the meat mixture lengthwise
down center of rectangle. Make
cuts, 2 1/2 inches long, at 1-inch intervals
on 14-inch sides of rectangles.

Fold strips over filling. Mix egg and 1
tablespoon water; brush over dough.
Sprinkle with sesame seeds. Bake at
375 degrees for 18 to 22 minutes or
until deep golden brown.

Yields 6 to 8 servings