Ingredients for Brunch Braid
- Bulk Pork Sausage
- 1/2 cup chopped onion
- Celery
- Green Pepper
- Garlic
- 4 oz cream cheese
- Green Onions
- Fresh Parsley
- Crescent Roll
- 1 egg, beaten
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How to Make Brunch Braid
- In a large skillet over medium heat, brown 1 lb sausage. Add 8 oz sliced mushrooms, 1/2 cup chopped onion, 1/2 cup chopped green bell pepper, and 1 tsp dried thyme. Cook until vegetables are tender, about 5-7 minutes. Drain any excess grease.
- Stir in 4 oz cream cheese, 1/4 cup chopped green onions, and 2 tbsp chopped fresh parsley. Cook and stir over low heat until the cream cheese is melted and the mixture is smooth.
- Remove from heat and set aside to cool slightly.
- Preheat oven to 350°F (175°C). Lightly grease a large baking sheet.
- Unroll 1 (14.1 oz) package of refrigerated pizza dough onto the prepared baking sheet. Gently press to seal any seams.
- Roll the dough into a 12x10 inch rectangle.
- Spoon the sausage and mushroom mixture evenly onto the center of the dough, leaving a 3-inch border on the long sides and a 1-inch border on the short ends.
- On the long sides, cut 1-inch wide strips, cutting about 3 inches into the center of the dough.
- Starting at one end, braid the strips at an angle, tucking the ends under.
- Brush the braid with 1 egg, beaten.
- Bake for 25-30 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
31g
Carbs
5g
