12 Rhodes Texas™ rolls, thawed but still cold
2 tablespoons butter
1/2 cup onion, chopped
8 oz fresh mushrooms, sliced
1/2 pound sausage, uncooked
1/2 teaspoon sage
1/2 teaspoon marjoram
1/8 teaspoon allspice
1 egg, separated
1 lb. cooked turkey, cubed
whole sage leaves

In a skillet melt butter. Sauté onions and mushrooms and set aside. In a bowl, combine uncooked sausage, sage, marjoram, allspice and egg yolk. Mix well. Add turkey and onion mixture. Combine two rolls and flatten into an 8-inch circle, prepare 6 circles.

Divide turkey mixture evenly between the circles. Fold dough over filling and pinch ends together. Place pinched-side down on a large sprayed baking sheet. Brush with beaten egg white. Place 3 whole sage leaves on top, if desired, and brush again.

Bake at 375°F for 30 to 35 minutes or until golden brown.

Submitted by: Melissa Maybury