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Directions

1. To make filling: In a medium skillet, preferably non-stick, sauté sausage over moderate heat, breaking up with a fork until cooked through and crumbled. Drain off fat. Add mushrooms and thyme and sauté over high heat until all liquid has evaporated and mushrooms begin to brown. Cool and stir in mustard and sour cream. This makes 1 1/2 cup filling.
2. To make strudels: Remove half package of rolls and place them on a lightly floured board. Press perforations together to seal. Turn over and press perforations on other side. Roll lightly into approximately a 15x4 inch rectangle. Spoon half the filling into a log down center of pastry. Fold pastry over and roll up. Crimp ends. Transfer to an un-greased baking sheet, seam side down. Repeat with remaining filling and rolls. (Strudels may be refrigerated overnight or frozen in refrigerator).
3. To bake: Bake for 14 to 18 minutes or until golden. Remove from oven and cool slightly. Transfer to cutting board and slice into 1-inch pieces.