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Sausage Brunch Braid

Sausage Brunch Braid
"I created this sausage-stuffed bread when I needed something special to bring to a party," writes Amelia Meaux of Crowley, Louisiana. The versatile braid can be served at breakfast or as an appetizer or entree.
8-10 ServingsPrep: 30 min. Bake: 20 min.

Ingredients

  • 12 ounces 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 (3 ounces) cream cheese, cubed
  • 2 tablespoons chopped green onion tops
  • 2 tablespoons minced fresh parsley
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1 egg, lightly beaten

Directions

  • In a large skillet, cook the 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; seal perforations.
  • Roll into a 12-in. x 10-in. rectangle. Spoon sausage mixture to
  • within 3 in. of long sides and 1 in of ends. On each long side, cut
  • 3/4-in.-wide strips 3 in. into center. Starting at one end, fold
  • alternately strips at an angle, forming a braid.
  • Brush dough with egg. Bake at 350° for 20-25 minutes or until
  • golden brown. Refrigerate leftovers. Yield: 8-10 servings.
© Taste of Home 2013

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Sausage Brunch Braid (continued)

Nutrition Facts: 1 serving (1 piece) equals 201 calories, 15 g fat (5 g saturated fat), 43 mg cholesterol, 353 mg sodium, 11 g carbohydrate, trace fiber, 5 g protein.
© Taste of Home 2013