Taste of Home
Sausage Brunch Braid
TOTAL TIME: Prep: 30 min. Bake: 20 min.
YIELD: 8 servings.
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
Ingredients
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3/4 pound bulk pork sausage
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1 small onion, chopped
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1/4 cup chopped celery
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1/4 cup chopped green pepper
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1 garlic clove, minced
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3 ounces cream cheese, cubed
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1 green onion, chopped
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2 tablespoons minced fresh parsley
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1 tube (8 ounces) refrigerated crescent rolls
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1 large egg, lightly beaten
Directions
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1.
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.
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2.
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.
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3.
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.
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