January 20, 2011

Sausage Brunch Braid

12 oz sausage
½ cup chopped onion
¼ c chopped celery
¼ c chopped green pepper
1 garlic clove, minced
3 oz cream cheese, cubed
2 Tbs Chopped green onion tops
2 Tbs minced fresh parsley
1 tube crescent rolls
1 egg

In skillet over med heat cook sausage, onion, celery, green pepper and garlic until meat is no longer pink; and veggies are tender; drain. Add cream cheese, green onions and parsley, cook and stir over low heat until cheese is melted; set aside.
Unroll crescent rolls/dough on a greased baking sheet; press perforations together. Roll into a 12x10 rectangle. Spoon sausage mix to within 3 in of long side cut ¾ in wide strips 3in into center. Starting at one end fold alternating strips at an angle, forming braid.
Brush dough with egg. Bake at 350 for 20-25 min or until golden brown. Store leftovers in the refrigerator.
Makes 8-10 servings

January Johnston

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