Directions

1. Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper, set aside.

2. Beat 1 egg in a large bowl until frothy. Add the sausage, breadcrumbs, and parsley and mix until thoroughly combined.

3. Heat a large skillet over medium heat and add oil. When warm, add sausage mixture. Cook until slightly underdone (it will finish cooking in the oven), drain and set aside to cool.

4. Lightly flour work surface. Pop open crescent roll tubes and remove dough, being careful not to separate at edges – there will be two rectangles of dough, with perforations, in each can.  Lay rectangles on work surface and ‘patch’ together any perforations so you have mostly smooth rectangles of dough. As you work, pull dough to stretch a bit and flatten out.

5. When sausage mixture is cool, fill the center of a prepared dough rectangle with about ¼ of the sausage mixture, and then fold dough over as tightly as you can and pinch well to seal. You should end up with a long ‘log’ filled with sausage. Repeat with each dough rectangle.

Make the egg wash

6. In a small bowl beat one egg with 1 tablespoon of water.

7. Using a sharp knife, cut logs into 2-inch segments and place on prepared baking sheets. Brush each roll with a little egg wash and top each with a sprinkling of sesame seeds

8. Bake for 15-20 minutes, until puffed and golden brown.

9. Serve warm or at room temperature.