1/2 lb. bulk pork sausage
1 c. chopped onion
1 c. chopped broccoli
1 can creamy chicken mushroom soup/sauce
1 (16 oz.) pkg. hot roll mix
1 egg, beaten
1 tbsp. sesame seed

Preheat oven to 350 degrees. Lightly grease large cookie sheet. In skillet, brown sausage, stirring to separate meat. Add onion and broccoli; cook 5 minutes or until tender, stirring occasionally. Spoon off fat. Stir in soup, remove from heat. Cool. Prepare roll mix according to package directions. Divide dough into 6 parts. Roll out 1 part to 6 inch round circle. Place 1/2 cup sausage mixtures on dough spreading to within 1 inch of edge. Fold over to form half a circle; seal edges. Place 2 inches apart on cookie sheet. Brush each pocket with eggs, sprinkle with sesame seed. Bake 25 minutes or until brown.