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Crescent Sausage Brunch Braid

Source of Recipe

Nancy's Kitchen Newsletter


List of Ingredients

-12 oz. bulk pork sausage
-1/2 cup chopped onion
-1/4 cup chopped celery
-1/4 cup chopped green pepper
-1 clove garlic, minced
-3oz cubed cream cheese
-2 tbsp chopped green onion tops
-2 tbsp minced fresh parsley
-1 8oz can crescent rolls
-1 egg, lightly beaten




Recipe

-Preheat oven to 350.
-In a skillet cook, sausage, onion, celery, green
pepper and garlic until meat is no longer pink and vegetables are tender, drain.
-Add cream cheese, green onions 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 in to an 12x10 rectangle.
-Spoon mixture within 3 inches of sides and 1 inch of ends.
-On each long side cut 3/4 inch wide strips.
-Starting on one end, fold alternating strips at an angle, forming a braid.
-Brush dough with egg and bake for 20-25 minutes or until golden brown.
**Enjoy,