Sausage Brunch Braid -- Quad-Cities Online Recipe Book
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Sausage Brunch Braid

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Ingredients

12 ounces bulk pork sausage
1/2 cup onion, chopped
1/4 cup celery, chopped
1/4 cup green pepper, chopped
1 garlic clove, minced
1 package (3 ounces) cream cheese, cubed
2 tablespoons green onion tops, chopped
2 tablespoons fresh parsley, minced
1 tube (8 ounces) refrigerated crescent rolls
1 egg, lightly beaten

Instructions

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 preforations together. Roll into a 12x10-inch rectangle. Spoon sausage mixture to within 3 inches of long sides and 1 inch of ends. On each long side, cut into 3/4-inch wide strips 3-inches into center. Starting at one end, fold alternating strips at an angle, forming a braid. Brush dough with egg. Bake at 350 degrees for 20-25 minutes or until golden brown. Store leftovers in refrigerator. Makes 8-10 servings.

Sheila Schultz
Hillsdale



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1864 — 150 years ago: The ARGUS Boys are very anxious to attend the great Democratic mass meeting tomorrow and we shall therefore, print no paper on the day.
1889 — 125 years ago: H.J. Lowery resigned from his position as manager at the Harper House.
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1939 — 75 years ago: Harry Grell, deputy county clerk was named county recorder to fill the vacancy caused by a resignation.
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