Sausage Brunch Braid
Beth
Yummy! Pile the filling up and leave a generous 3" on the sides.
ingredients
- 12 ounces bulk breakfast sausage
- 1/2 cup onion, chopped
- 1/4 cup celery, chopped
- 1 garlic clove, minced
- 1 package (3 ounce) cream cheese, cubed
- 2 Tbs chopped green onion tops
- 2 Tbs fresh parsley, chopped
- 1 tube refrigerated crescent rolls
- 1 egg, slightly beaten
directions
- 1
In a skillet over medium heat, cook sausage, onion, celery and garlic until meat is no longer pink and vegetables are tender; drain. Add cream cheese, green onion and parsley. Cook over low heat until cheese is melted; set aside.
- 2
Unroll crescent dough on a greased baking sheet; press perforations together. Roll into a 12 X 10 inch rectangle. Spoon sausage mixture to within 3 inches of long sides and 1 inch at ends. On each long side, cut 3/4 inch wide strips 3 inches into center. Starting at one end, fold alternating strips at an angle, forming a braid.
- 3
Brush dough with egg. Bake at 350° for 20 - 25 minutes or until golden brown.
Source: beth
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