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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I created this sausage-stuffed bread when I needed something special to bring to a party, writes Amelia Meaux of Crowley, Louisiana. The versatile braid can be served at breakfast or as an appetizer or entree. Ingredients:
12 ounces bulk pork sausage |
1/2 cup chopped onion |
1/4 cup chopped celery |
1/4 cup chopped green pepper |
1 garlic clove, minced |
1 package (3 ounces) cream cheese, cubed |
2 tablespoons chopped green onion tops |
2 tablespoons minced fresh parsley |
1 tube (8 ounces) refrigerated crescent rolls |
1 egg, lightly beaten |
Directions:
1. In a large skillet, cook the 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.
2. Unroll crescent dough on a greased baking sheet; seal perforations. Roll into a 12-in. x 10-in. rectangle. Spoon sausage mixture to within 3 in. of long sides and 1 in of ends. On each long side, cut 3/4-in.-wide strips 3 in. into center. Starting at one end, fold alternately strips at an angle, forming a braid.
3. Brush dough with egg. Bake at 350° for 20-25 minutes or until golden brown. Refrigerate leftovers. Yield: 8-10 servings.
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