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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 48 |
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The filling can be prepared the day before and refrigerated. Just roll it in plastic wrap. Ingredients:
1 lb ground lean pork |
1/2 cup onion, chopped |
1/2 cup celery, chopped |
1/4 cup bell pepper, chopped |
1 minced garlic clove |
1/2 teaspoon salt |
1/4 teaspoon red pepper |
1 (8 ounce) package cream cheese, cubed |
2 tablespoons green onions, chopped (scallions) |
2 tablespoons minced parsley |
1 (8 ounce) can refrigerated crescent dinner rolls |
1 egg, beaten |
Directions:
1. Preheat oven 350 degrees.
2. In large skillet, brown pork and drain.
3. Add onions, celery, green bell pepper, garlic, salt and pepper.
4. Cook over low heat for 5 minutes.
5. Add cream cheese, green onion, and parsley. Stir until cream cheese is melted and blended; cool completely.
6. Unroll dough onto lightly greased cookie sheet and firmly press perforations to seal. This can be done on a greased piece of foil to fit cookie sheet.
7. With floured rolling pin, roll dough into a 12 x10 rectangle.
8. Spoon pork down center, leaving 1 on both (short) ends and 3 on both (long) sides.
9. Cut dough on each long side of filling into fourteen 3/4 diagonal strips, 2 long. This can be done with kitchen shears.
10. Brush beaten egg over dough strips.
11. Fold ends of dough over filling.
12. Lay dough strips alternately over filling, forming a roll resembling a braid.
13. Brush exterior dough with remaining egg.
14. Bake 350 degrees for 25 minutes or until golden brown.
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