Sausage Brunch Braid Recipe

By jenlin

Ingredients

• 3/4 pound bulk pork sausage
• 1 small onion, chopped
• 1/4 cup chopped celery
• 1/4 cup chopped green pepper
• 1 garlic clove, minced
• 3 ounces cream cheese, cubed
• 1 green onion, chopped
• 2 tablespoons minced fresh parsley
• 1 tube (8 ounces) refrigerated crescent rolls
• 1 large egg, lightly beaten

Preparation

Step 1

Preheat oven to 350°. In a large skillet, cook the first five ingredients over medium heat 6-8 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. Add cream cheese, green onion and parsley; cook and stir over low heat until cheese is melted.

Unroll crescent dough onto a greased baking sheet. Roll into a 12x10-in. rectangle, pressing perforations to seal. Spoon sausage mixture lengthwise down center third of rectangle. On each long side, cut 3/4-in.-wide strips 3 in. into center. Starting at one end, fold alternating strips at an angle across filling; seal ends. Brush with egg.

Bake 20-25 minutes or until golden brown. Refrigerate leftovers.
Yield: 8 servings.