16 oz. crescent roll dough, refrigerated
¾ lb. ground pork
1 tbsp. dried sage
1 tsp. Worcestershire sauce
1 tbsp. water
1 stalk fresh thyme, crushed
1 can rotel tomatoes
3 cloves garlic, minced
1 yellow onion, diced
1 tbsp. olive oil
1 tbsp. flour
salt
pepper , to taste
Heat a large skillet and toss in the olive oil to saute the onions and garlic.
Saute the veggies until they’re tender.
Add in the ground pork and cook it until it’s crumbly and gray.
Add in the remaining ingredients and continue to let that simmer for 5-10 minutes.
Roll out both doughs and spoon the mixture onto one of them.
Place the other sheet of dough on top and close the ends by pressing them and then rolling the ends up.
Slice 3 slits into the dough and brush the butter on top.
Bake the pastry for 15 minutes until it’s golden brown.
Sugar: 13g
:
Calcium: 83mg
Calories: 694kcal
Carbohydrates: 54g
Cholesterol: 61mg
Fat: 47g
Fiber: 2g
Iron: 4mg
Potassium: 343mg
Protein: 20g
Saturated Fat: 18g
Sodium: 952mg
Vitamin A: 218IU
Vitamin C: 5mg
