This is one of our all-time favorite recipes! We are up to making at least 3 braids for dinner unless the sides are really substantial. It goes together especially quickly if the sausage has been browned ahead of time.
Sausage Brunch Braid
12 ounces bulk pork sausage
½ cup chopped onion
¼ cup chopped celery
¼ cup chopped green pepper
1 garlic clove, minced
1 pkg (3oz) cream cheese, cubed
2 Tbs. chopped green onion tops
2 Tbs. minced fresh parsley
1 (8oz) tube refrigerated crescent rolls
1 egg, lightly beaten
In a skillet, cook sausage, onion, celery, green pepper and garlic until meat is no longer pink and the 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 12 x 10 inch rectangle. Spoon sausage mixture to within 3“ of long sides and 1” of ends. On each long side, cut ¾“ wide strips 3” into the 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.
Stumpf Notes: I find that 1 lb. of sausage and 8 oz. cream cheese makes 2 braids. I often omit the veggies and just use the sausage, garlic, and cream cheese for filling. Yummy!
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