Shelly's Recipe

SAUSAGE BRUNCH BRAID

Category: Breakfast Casseroles

16 oz bulk pork sausage
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green pepper
1 garlic clove, minced
1 (3 oz) pkg cream cheese, cubed
2 tbsp chopped green onion tops
2 tbsp minced fresh parsley
2 tubes 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 12x10 inch rectangle. Spoon sausage mixture to within 3 inches of long sides and 1 inch of 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. Brush dough with egg. Bake at 350 for 20-25 minutes or until golden brown. Refrigerate leftovers. Serves 8-10