
Sausage Braid
Total Time
Prep: 30 min. Bake: 20 min.
Yield
8 servings
When they say party trick, do they mean a sausage braid that steals the show of any gathering and tastes as good as it looks?
Ingredients
- 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
Directions
- Preheat oven to 350°. In a large skillet, cook the first 5 ingredients over medium heat, breaking up sausage into crumbles, until sausage is no longer pink and vegetables are tender, 6-8 minutes; 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 1 end, fold alternating strips at an angle across filling; seal ends. Brush with egg.
- Bake until golden brown, 20-25 minutes. Refrigerate leftovers.
Nutrition Facts
1 slice: 249 calories, 18g fat (7g saturated fat), 50mg cholesterol, 449mg sodium, 14g carbohydrate (4g sugars, 0 fiber), 7g protein.
I needed something stunning for a party, and this crescent braid did the trick. It’s an edible centerpiece for a breakfast or appetizer buffet. —Amelia Meaux, Crowley, Louisiana
Recipe Creator
© 2025 RDA Enthusiast Brands, LLC