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Lucia's Sausage Brunch Braid Recipe

This stunning Sausage Brunch Braid is easier to make than it looks! Using refrigerated crescent roll dough as a base, this recipe boasts a richly flavorful sausage, onion, celery, and green pepper filling, elevated with creamy cheese and fresh herbs. Inspired by a cherished reunion after 45 years, this recipe is a true keeper – guaranteed to impress your family and friends. Prepare to wow them with minimal effort!

Prep Time 20 mins
Cook Time 50 mins
Calories 308.6 kcal
Protein 38g
Rating 5.0 (2 Reviews)
Lucia's Sausage Brunch Braid 17

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lucia's Sausage Brunch Braid

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How to Make Lucia's Sausage Brunch Braid

  1. 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).
  2. Drain off any excess grease.
  3. Stir in 4 oz cream cheese (softened), 2 tablespoons chopped green onions, and 1 tablespoon chopped fresh parsley.
  4. Reduce heat to low and cook, stirring occasionally, until the cream cheese is melted and the mixture is heated through (about 2-3 minutes).
  5. Set the sausage mixture aside to cool slightly.
  6. Preheat oven to 350°F (175°C). Grease a large baking sheet.
  7. 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.
  8. Roll the dough into a 12-inch by 10-inch rectangle.
  9. 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.
  10. On each long side, cut 3/4-inch wide strips, extending 3 inches into the center of the dough.
  11. Starting from one end, fold alternating strips over the filling at an angle, creating a braided pattern.
  12. Crimp the ends of the dough together to seal the braid.
  13. Brush the top of the braid with 1 large egg, beaten.
  14. 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

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Breakfast Pork Dietary High Protein High In Something Meat Pork Sausage Brunch