Sausage Brunch Bread
12 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 package (3oz) cream cheese, cubed
2 TBSP chopped green onion tops
2 TBSP minced fresh parsley
1 tube (8oz) refrigerated crescent rolls
1 egg, lightly beaten
In a large skillet, over medium heat, cook sausage, onion, celery, green pepper, and garlic until meat is no longer pink and vegetables are tender. Add cream cheese, green onion, and parsley. Cook and stir over low heat until cheese is melted; set aside.
Unroll crescent dough on greased baking sheet; press perforations together. Roll into a 12x10" rectangle. Spoon sausage mixture to within 3" of long sides and 1" of ends. On each side, cut 3/4" wide strips 3" into center. Starting at one end, fold alternating strips at an angle, forming a braid.
Brush dough with egg. Bake at 350º for 20-25 minutes or until golden brown. Store leftovers in refrigerator.
Yield: 8-10 servings