|Photo courtesy of Treva Milheiser.|
12 oz. ground sausage
1/2 cup onion, finely copped
1/4 cup celery, finely chopped
1/4 cup green pepper, finely chopped
1 garlic clove, minced
6 oz. cream cheese, cut in cubes
3 T. green onion, chopped
3 T. parsley
1-8 oz. pkg. refrigerated crescent rolls
1 egg, beaten (for glaze)
Brown sausage, onion, green pepper, celery and garlic until sausage is cooked (no longer pink).
Preheat oven to 350.
Drain and return to skillet. Add cream cheese, green onion and parsley. Cook over low heat until cream cheese is melted.
Unroll crescent roll as one piece onto a cookie sheet and press perforations together into a 10x12-inch rectangle. Spoon sausage mixture onto dough, leaving 1-inch at each end and 3 inches on each side. Starting in the center make several 2-inch slits on both sides of dough. Bring together dough from each side to cover sausage mixture. You may twist dough to get a braided look. Take dough from either end and fold over to cover sausage.
Beat egg and brush with a pastry brush, glaze over the sides of dough.
Bake at 350 for 20-25 minutes or until golden brown.
If made the day before, refrigerate in foil and reheat (using foil) in 250 oven for about an hour.
Recipe from Treva Milheiser by way of Shelly Willis.