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.
Egg and Sausage Casserole