1/2 lb. bulk pork sausage
1 c. chopped onion
1 c. frozen chopped broccoli, thawed and drained
1 can condensed golden mushroom or Cheddar cheese soup
1 (1 lb.) loaf frozen bread dough, thawed
1/2 c. shredded Cheddar cheese
1 egg, beaten
1 tbsp. topping - sesame seed or poppy seed (I omit)

Preheat oven to 350 degrees. Grease large baking sheet. In 10 inch skillet over medium heat, cook sausage until it begins to brown, stirring to break up meat. Add onion and broccoli; cook about 5 minutes until meat is browned and vegetables are 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 tablespoon of the cheese. Fold over to form a half circle. Pinch edges to seal. Place on prepared baking sheet. Repeat with remaining dough.

Brush rolls with egg; sprinkle with topping. Bake 25 minutes or until golden brown. let stand 10 minutes. Serve warm. Makes 6 servings.