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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Breakfast braid Ingredients:
12 ounces sausage |
1/2 cup chopped onion |
1/4 cup chopped celery |
1/4 cup chopped green pepper |
1 minced garlic clove |
1 (3 ounce) cream cheese, cubed |
2 tablespoons chopped green onion tops |
2 tablespoons minced fresh parsley |
1 (8 ounce) refrigerated crescent dinner rolls |
1 egg, lightly beaten |
Directions:
1. Preheat oven to 350°F.
2. In a skillet cook; sausage, onion, celery, green pepper & garlic until meat is no longer pink and veggies are tender, drain.
3. Add cream cheese, green onions & parsley.
4. Cook and stir over low heat until cheese is melted, set aside.
5. Unroll crescent dough on a greased baking sheet, press perforations together.
6. Roll in to a rectangle.
7. Spoon mixture within, make sure to leave 3 inches of sides and 1 inch on each end.
8. On each side cut 3/4 inch wide strips.
9. Starting at one end, fold alternating strips at an angle, forming a braid.
10. Brush dough with egg and bake for 20-25 minutes or until golden brown.
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