Sausage Bread

By ctaubenheim

Ingredients

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

Preparation

Step 1

In a large skillet, cook the sausage, onion, celery, bell 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; seal perforations. Roll into a 12" x 10" rectangle. Spoon sausage mixture to within 3 inches of long sides and 1 inch of ends. On each long side, cut 3/4 inch wide strips 3 inch into center. Starting at one end, fold alternately strips at any angle, forming a braid. Brush dough with egg. Bake at 350 for 20-25 minutes or until golden brown.