Ingredients for Sausage Brunch Braid
- Bulk Pork Sausage
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 green bell pepper, chopped
- Garlic Clove
- 4 ounces cream cheese, softened
- Green Onion Tops
- Fresh Parsley
- Pillsbury Refrigerated Crescent Dinner Rolls
- 1 large egg, beaten
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How to Make Sausage Brunch Braid
- Preheat oven to 350°F (175°C).
- In a large skillet, cook sausage, onion, celery, green pepper, and garlic over medium heat until the sausage is no longer pink and the vegetables are tender (about 8-10 minutes). Drain any excess grease.
- Stir in softened cream cheese, green onions, and parsley until the cream cheese is melted and the mixture is well combined.
- Set the sausage mixture aside to cool slightly.
- Unroll the crescent dough onto a lightly greased baking sheet. Gently press the perforations together to form a large rectangle.
- Spread the sausage mixture evenly over the center of the dough, leaving a 3-inch border on the sides and a 1-inch border on the ends.
- Cut 3/4-inch wide strips on each long side of the dough rectangle.
- Starting from one end, weave the strips together, alternating sides to create a braid. Tuck the ends underneath.
- Brush the top of the braid with the beaten egg.
- Bake for 20-25 minutes, or until the dough is golden brown and the filling is heated through.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
8g
Fat
29g
Carbs
5g
