Dutch Oven Sausage Turnovers

Fold the bread dough over this great combination of savory sausage and mushrooms and you will think you have died and gone to camping heaven.

Skill: Beginning Prep Time: 20 Bake Time: 20-30 Servings: 8


8 Rhodes Texas™ Rolls, thawed
1/2 pound ground sausage
1 small onion, chopped
2 cups fresh mushrooms (2 large cans)
1/2 teaspoon sage
2 teaspoon parsley
3 ounces cream cheese
salt and pepper to taste


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.