Sausage Brunch Braid

By shuber

Ingredients

• 12 oz. pork sausage
• 1/2 C. chopped onion
• 1/4 C. chopped celery
• 1/4 C. chopped green pepper
• 1 garlic clove, minced
• 3 oz. cream cheese, cubed
• 2 T. chopped green onion tops
• 2 T. minced fresh parsley
• 1 pkg. (8 oz) refrigerated crescent rolls
• 1 egg, lightly beaten

Details

Servings 8

Preparation

Step 1

In a skillet, cook sausage, onion, celery, pepper and garlic until meat is no longer pink and vegetables are tender; drain. Add cream cheese, green onion and parsley. Cook and stir over low heat until cheese is melted; set aside. Unroll crescent dough on a greased baking sheet; press perforations together. Roll into a 12x10-inch rectangle. Spoon sausage mixture to within 3 in. of long sides and 1 in. of ends. On each long side, cut ¾-inch wide strips 3 in. into center. Starting at one end. Fold alternating strips at an angle, forming a braid. Brush dough with egg. Bake at 350 degrees for 20-25 minutes or until golden brown.