½ lb. sausage
⅓ cup finely chopped onion
1 tablespoon catsup
1 teaspoon lemon juice
½ teaspoon Italian herb seasoning
¼ teaspoon garlic powder
1 (8-oz.) pkg. refrigerated crescent rolls
1 egg, beaten
Cook sausage and onion until sausage is thoroughly cooked and onion is tender; stir occasionally to crumble sausage.
Combine sausage mixture, catsup, lemon juice, Italian herb seasoning and garlic powder; blend well.
Divide crescent roll dough into 4 rectangles; pinch perforations to seal.
Spread one fourth sausage mixture down center of each rectangle.
Brush long edges of dough with beaten egg.
Starting at long side, roll up jellyroll-style, enclosing sausage completely.
Brush dough lightly with egg; cut each length into 1-inch pieces.
Arrange on non-stick metal tray.
Cook according to your Advantium model's cooking settings or until golden brown.
Cool slightly on wire rack.