Sausage Brunch Braid

1 lb. pork sausage
½ c. chopped onion
¼ c. chopped celery
¼ c. chopped green pepper
1 garlic clove, minced
3 oz. cream cheese, cubed
2 tblsp. Chopped green onion
2 tblsp. minced fresh parsley
1 tube (8 oz.) refrigerated crescent rolls
1 egg, lightly beaten

In skillet over medium heat, cook sausage, onion, celery, green pepper and garlic until 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 12x10” rectangle. Spoon sausage mixture to within 3” of long sides and 1” of ends. On each long side, cut ¾” wide strips 3” into center. Starting at one end, fold alternating strips at an angle, forming a braid. Brush dough with egg. Bake at 350 degrees for 20 to 25 minutes or until golden brown.

From: Ellen Judd