~From my friend Michele
- 1# bulk breakfast sausage
- 1/2 c chopped onion
- 1/4 c chopped celery
- 1/4 c chopped green or red pepper
- 1 garlic clove, minced
- 1 (3 oz) pkg cream cheese
- 2 T chopped green onion tops, optional
- 2 T minced parsley
- 1 tube crescent rolls
- 1 egg, lightly beaten (if desired)
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 tops and parsley. Cook and stir over low hear until cheese is melted. Set aside. Unroll crescent dough on a greased baking sheet. Press perforations together. Roll into a 12x10 in rectangle. Spoon sausage mixture to within 3 in of long sides and 1 in 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 if desired.
Bake at 350 for 20-25 min or until golden brown.
Yields 8-10 servings.