Sausage and Cheese Turnovers

1 pound hot Italian Sausage (the kind from Festival works really well in this, and taste good)
1/2 teaspoon dried Italian Sausage
2 cans (4 oz.) mushroom stems and pieces, drained
2 cups shredded mozzarella cheese
2 cans refrigerated flaky biscuits (the cheap brand works great for this)
2 large eggs, beaten
2 Tablespoon grated parmesan cheese

Brown Sausage in a large skillet, stirring until crumbly and no longer pink. Drain and place in a bowl. Stir in Italian seasoning, mushrooms, and mozzarella; set aside.
Roll each biscuit into a 5 inch circle, spoon meat mixture evenly into the center of each circle. Moisten edges with beaten egg. Fold in half and press edges together with a fork to seal.
Brush Turnovers with beaten egg, sprinkle with parmesan and bake at 350 for 10 minutes or until golden brown.

**I usually fry the sausage into really small crumbles. When its done cooking I put it into a strainer and drain all the fat off to ensure that when I cook my turnovers there is not a lot of extra grease! You can also use prepared pizza crust for this recipe.**