From the Chef's Corner
When all our family gets together, it is always a challenge for my wife and me to come up with a special breakfast. This is one of our favorites.
12 oz. Owen's sausage ½ cup chopped onion
¼ cup chopped celery
½ cup chopped green bell pepper 1 garlic clove, minced 1 pkg (3oz) cream cheese, cubed
2 Tbs. Chopped green onion tops 2 Tbs. Minced fresh parsley 1 tube (8oz) refrigerated crescent rolls 1 egg, lightly beaten
½ cup green onion tops for garnish
In a skillet over medium heat, cook sausage, onion, celery, green pepper and garlic until meat is no longer pink and vegetables are tender; drain. Add cream cheese, green onion and parsley.
Cook and stir over low heat until cheese is melted; set aside.
Unroll crescent dough on a greased baking sheet; press perforations together. Roll into a 12 inch x 10 inch rectangle. Spoon sausage mixture to within 3 inches of long sides and 1
inch of ends. On each long side, cut ¾ inch wide strips 3 inches into center. Starting at one end, fold alternating strips at an angle, forming a braid.
Brush dough with egg wash. Bake at 350 degrees F for 20-25 minutes or until golden brown. Garnish with green onion tops. Yields about 4-6 servings.
Makes a pretty presentation and is delicious too!