Sausage Brunch Braid Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
- 1 garlic clove minced
- 1 small onion chopped
- 1/4 cup chopped celery
- 1 green onion chopped
- 2 tablespoons minced fresh parsley
- 1 large egg lightly beaten
- 1/4 cup chopped green pepper
- 1 tube (8 ounces) refrigerated crescent rolls
- 3 ounces cream cheese cubed
- 3/4 pound bulk pork sausage
- Carbohydrate 2.91842959631375 g
- Cholesterol 68.74916325375 mg
- Fat 15.5873064936338 g
- Fiber 0.528900012135506 g
- Protein 8.17839207928 g
- Saturated Fat 5.999592079782 g
- Serving Size 1 1 serving (90g)
- Sodium 317.890439044125 mg
- Sugar 2.38952958417824 g
- Trans Fat 1.63977904487663 g
- Calories 185 calories
Directions Preheat oven to 350degrees. In a large skillet, cook the first five ingredients over medium heat 6-8 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. Add cream cheese, green onion and parsley; cook and stir over low heat until cheese is melted. Unroll crescent dough onto a greased baking sheet. Roll into a 12x10-in. rectangle, pressing perforations to seal. Spoon sausage mixture lengthwise down center third of rectangle. On each long side, cut 3/4-in.-wide strips 3 in. into center. Starting at one end, fold alternating strips at an angle across filling; seal ends. Brush with egg. Bake 20-25 minutes or until golden brown. Refrigerate leftovers. Yield: 8 servings. Originally published as Sausage Brunch Braid in Quick Cooking March/April 2000, p12 Nutritional Facts 1 slice equals 249 calories, 18 g fat (7 g saturated fat), 50 mg cholesterol, 449 mg sodium, 14 g carbohydrate, trace fiber, 7 g protein. Print Add to Recipe Box Email a Friend
