/2 pound bulk hot sausage in casing
1/2 pound mushrooms, chopped
1/2 teaspoon dried thyme, crumbled
1 tablespoon Dijon mustard
1/4 cup sour cream
1 package (8 oz.) refrigerated crescent rolls
1. To make filling: In a medium skillet, preferably non-stick, saute sausage over moderate heat, breaking up with a fork until cooked through and crumbled. Drain off fat. Add mushrooms and thyme and saute 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 cup filling.
2. To make strudels: Remove half package of rolls and place on a lightly floured board. Press perforations together to seal. Turn over and press perforations on other side. Roll lightly into approximately a 15 x 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. (Strudels may be refrigerated overnight or frozen in refrigerator.)
3. 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.