Lucia's Sausage Brunch Braid
- Ready In:
- 50mins
- Ingredients:
- 10
- Yields:
-
8-10 slices
- Serves:
- 8-10
ingredients
- 1 lb bulk pork sausage (regular, not hot or sage flavored)
- 1⁄2 cup onion, chopped
- 1⁄4 cup celery, chopped
- 1⁄4 cup green pepper, chopped
- 1 garlic clove, minced
- 1 (3 ounce) package cream cheese, cubed
- 2 tablespoons green onion tops, chopped
- 2 tablespoons fresh parsley, minced
- 1 (8 ounce) package refrigerated crescent dinner rolls
- 1 egg, lightly beaten
directions
- In a skillet over medium heat, cook sausage, onion, celery, green pepper, and garlic unil 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; press perforations together.
- Roll into a 12 inch by 10 inch rectangle.
- Spread sausage mixture in middle of dough, leaving 3 inches of dough free on long sides, and 1 inch free on end of dough.
- On each long side, cut 3/4 inch wide strips 3 inches into center of dough.
- Starting at one end, fold alternating strips at an angle, forming a braid over the filling.
- Crimp ends of dough to close ends of braid.
- Brush dough with egg.
- Bake at 350F for 20-25 minutes, or until golden brown.
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RECIPE SUBMITTED BY
I am a retired English professor and librarian. For forty years I ate on the run, working and rearing a very large family. Now I have time, and I am rediscovering cooking (and eating!). My husband and daughters like to cook as well, so we have to schedule kitchen time. I believe that exchanging recipes is a hope-filled, loving act. I can while away hours on recipezaar, reveling in its variety. I am struck again and again by the ingenuity of cooks, and by the bounty of our land, particularly in light of the stories told by my father of being so hungry in the Great Depression. Daddy, these recipes are for you.
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