Pate Wellington - cooking recipe

Ingredients

8 oz. liver sausage
2 Tbsp. Worcestershire sauce
1/2 c. green onion, finely chopped
1 pkg. refrigerator crescent rolls
1 egg, slightly beaten

Preparation

Mash liver sausage and mix in Worcestershire sauce and green onion.
Carefully unwrap crescent rolls but do not divide into triangles.
Make 4 rectangles (2 triangles each).
Pinch perforations to seal.
Place a quarter of the liver sausage mixture into each rectangle.
Fold in ends to meet and pinch to seal.
Place loaves on ungreased baking sheet, seam side down. Brush tops with egg and prick to allow steam to escape.
Bake for 20 minutes at 375\u00b0.
Serve with a light side salad as an hors d'oeuvre or lunch.