2 (8 oz.) pkg. crescent dinner rolls
1/4 lb. bulk pork sausage
2 tbsp. finely chopped onion
1/8 tsp. garlic powder
1/8 tsp. ground cumin
1/8 tsp. dried oregano
1 tbsp. chopped pimento-stuffed olives
1 tbsp. chopped raisins
1 egg, separated

Crumble sausage into skillet. Add onion, garlic, cumin and oregano; cook over medium-high heat until sausage is browned. Drain. Stir in olives and raisins. Beat egg yolk slightly and stir into sausage mixture.

Unroll crescent rolls. Cut into 3 inch squares. Place about 2 teaspoons of mixture into each square. Fold over to form triangle and press edges with fork to seal. Brush slightly beaten egg white on top. Bake at 425 degrees for 10-13 minutes or until golden brown. "Oh it's so good!"