Zutaten für Lucia's Sausage Brunch Braid
- Bulk Pork Sausage
- 1/2 medium onion (chopped)
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- Garlic Clove
- 4 oz cream cheese (softened)
- Green Onion Tops
- Fresh Parsley
- Refrigerated Crescent Dinner Rolls
- 1 large egg, beaten
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Zubereitung von Lucia's Sausage Brunch Braid
- In a large skillet over medium heat, cook 1 lb Italian sausage (removed from casings), 1/2 medium onion (chopped), 1/2 cup chopped celery, 1/2 cup chopped green bell pepper, and 2 cloves garlic (minced) until the sausage is no longer pink and the vegetables are tender (about 8-10 minutes).
- Drain off any excess grease.
- Stir in 4 oz cream cheese (softened), 2 tablespoons chopped green onions, and 1 tablespoon chopped fresh parsley.
- Reduce heat to low and cook, stirring occasionally, until the cream cheese is melted and the mixture is heated through (about 2-3 minutes).
- Set the sausage mixture aside to cool slightly.
- Preheat oven to 350°F (175°C). Grease a large baking sheet.
- Unroll one 8 oz can of refrigerated crescent roll dough onto the prepared baking sheet. Gently press the perforations together to form a large rectangle.
- Roll the dough into a 12-inch by 10-inch rectangle.
- Spread the cooled sausage mixture evenly down the center of the dough, leaving a 3-inch border on the long sides and a 1-inch border on the short ends.
- On each long side, cut 3/4-inch wide strips, extending 3 inches into the center of the dough.
- Starting from one end, fold alternating strips over the filling at an angle, creating a braided pattern.
- Crimp the ends of the dough together to seal the braid.
- Brush the top of the braid with 1 large egg, beaten.
- Bake for 20-25 minutes, or until the braid is golden brown and the filling is heated through.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
7g
Fat
36g
Carbs
5g
