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3/4 pound bulk pork sausage
1 small onion, chopped
1/4 cup chopped celery
1/4 cup chopped green pepper
1 garlic clove, minced
3 ounces cream cheese, cubed
1 green onion, chopped
2 tablespoons minced fresh parsley
1 tube (8 ounces) refrigerated crescent rolls
1 large egg, lightly beaten
Preheat oven to 350°. In a large skillet, cook the first 5 ingredients over medium heat 6-8 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. Add cream cheese, green onion and parsley; cook and stir over low heat until cheese is melted.
Unroll crescent dough onto a greased baking sheet. Roll into a 12x10-in. rectangle, pressing perforations to seal. Spoon sausage mixture lengthwise down center third of rectangle. On each long side, cut 3/4-in.-wide strips 3 in. into center. Starting at one end, fold alternating strips at an angle across filling; seal ends. Brush with egg.
Bake until golden brown, 20-25 minutes. Refrigerate leftovers.