1/2 pound bulk hot sausage
1/2 pound mushrooms, chopped
1/2 teaspoon dried thyme, crumbled
1 tablespoon Dijon mustard
1/4 cup sour cream
1 (8-ounce) package refrigerated crescent rolls
Preheat oven to 350 degrees. Place rack in upper third of oven.
To make filling: In a medium skillet, preferably non-stick, sauté sausage over moderate heat, breaking up with a fork until cooked through and crumbled. Drain off fat. Add mushrooms and thyme and sauté over high heat until all liquid has evaporated and mushrooms begin to brown. Cool and stir in mustard and sour cream. This makes 1 1/2 cups filling.
To make strudel: Remove half package of rolls and unroll onto a lightly floured board. Press perforations together to seal. Turn over and press perforations on other side. Roll lightly into approximately a 15-by-4-inch rectangle. Spoon half the filling into a log down center of pastry. Fold pastry over and roll up. Crimp ends. Transfer to an ungreased baking sheet, seam side down. Repeat with remaining filling and rolls. (Strudel may be refrigerated overnight or frozen. Bake frozen or defrost in refrigerator.)
To bake: Bake for 14 to 18 minutes or until golden. Remove from oven and cool slightly. Transfer to cutting board and slice into 1-inch pieces. Makes 28.
