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The dough is made from Crescent refrigerated rolls. The filling is richly scrumptious, and the final product looks very impressive--your secret is that its production is easier than it looks. My dear junior high friend made this for me when we found each other after 45 years. The recipe is a keeper, just as Lucia is!
- 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
- 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.