Ingredients:
1/2 lb bulk pork sausage
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green pepper
1 garlic clove, minced
1 package (3 ounces) cream cheese, cubed
2 tablespoons chopped green onion tops
2 tablespoons minced fresh parsley
1 tube (8 ounces) refrigerated crescent rolls
1 egg, slightly beaten
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 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 12-in. x 10-in. rectangle.
Spoon sausage mixture to within 3 in. of long sides and 1 in. of ends. On each long side, cut 3/4-in.-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. Refrigerate leftovers.
Yield: 8-10 servings.
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