Sausage Vegetable Rolls

[Worker Bee]

The kids love these and at least they lack the preservatives of the "pizza pockets" and other pre-packaged frozen items in a similar vein. It's convenient to have the bread dough on hand and the pork sausage fried in advance.

1/2 lb bulk pork sausage
1 cup chopped onion
1 cup broccoli
1 can soup
1 loaf frozen bread dough, thawed
1/2 cup cheese
1 egg, beaten
1 tbsp poppy seeds

Preheat oven to 350 degrees F. Grease baking sheet.

Cook sausage until it begins to brown, stirring to break up meat. Add onion and vegetable. Cook 5 minutes until meat is brown and vegetable tender, stirring occasionally. Pour off fat. Stir in soup. Cool to room temperature.

Divide thawed dough into 6 equal parts. On floured surface roll out 1 part to a 6 inch round. Place about 1/2 cup sausage mixture on dough, spreading to within 1 inch of edges. Sprinkle with 1 generous tbsp of cheese. Fold over to form a 1/2 circle. Pinch edges to seal.

Place on prepared baking sheet. Repeat with remaining dough.

Brush rolls with egg. Sprinkle with poppy seeds. Bake 25 minutes or until golden brown. Let stand 10 minutes. Serve warm. Makes 6 servings.