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| Sausage Brunch Braid |
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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. |
More Recipes: Orange Rolls | Overnite Fruit Salad
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