4 pkg. crescent refrigerator rolls or 12 to 16 pastry shells
1 lb. pkg. Maple sausage
1-1/4 cup maple syrup
2 eggs
2 large peeled and diced apples
1-1/2 cups dry herb-stuffing mix
1-tbsp. water
4-tbsp. sesame seeds
1/2 cup sliced green onions

In a large bowl, combine the sausage, syrup, eggs, onion, stuffing mix and diced apples. Mix well and set aside. Spread out the pastry sheets on a lightly floured plastic cutting board. Spread 3 or 4 tbsp. of sausage mix onto each pastry sheet. Fold over the sheets and crimp to seal the edges. Make 3-in.long cuts in pastry to allow for steam escape Brush top with milk if desired to help browning. Sprinkle with sesame seeds (optional) and place in a warmed and oiled 12" Dutch oven.
Bake at 350 to 375 for 30 minutes or until golden brown. The smell will tell you when it's done.
When using the Volcano or the collapsible, 8 on the bottom and 15 on top.
If using briquettes only, 8 bottom and 18 to 20 on top.