Sausage Brunch Braid


  • 1 lb. bulk pork sausage
  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped green pepper
  • 1 garlic cloves, minced
  • Ad
  • 1 package cream cheese, cubed
  • 2 Tbsp. chopped green onion tops
  • 2 Tbsp. minced fresh parsley
  • 1 tube refrigerated crescent rolls
  • 1 egg, lightly beaten


In a skillet over medium heat, 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 degrees F for 20-25 minutes or until golden brown. Store leftovers in the refrigerator. Makes 8-10 servings.


By Robin from Washington, IA


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