The first time I made a sausage brunch braid, was for Daniel & Molly Patz. Joel says that I didn’t make enough, and that Daniel ate most of it.
The green onion gives a nice flavor. Originally, the recipe called for green bell pepper, but we prefer to leave out the earthy tones that it contributes. The other change is that I increased the garlic and added 1 oz cream cheese.
Sausage Brunch Braid
12 oz breakfast sausage
1/2 c chopped onion
1/4 c chopped celery
2 cloves minced garlic
4 oz cream cheese, cubed
2 T chopped green onion tops
2 T fresh parsley, minced
8 oz tube refrigerated crescent roll dough
1 egg, lightly beaten
Preheat oven to 350* F
Brown sausage in a medium sized skillet with the onion, celery and garlic. Turn off the heat.
Add cream cheese, green onion and parsley to the meat mixture, stirring until the cheese melts.
Lay crescent roll dough on a baking sheet, forming a rectangle. Pinch seams together.
Spread meat mixture in a heap down the center of the rectangle.
Cut the edges of the dough into bands. Criss-cross the bands to create a braid effect.
Brush the top of the Sausage Brunch Braid with the beaten egg.
Bake 20-25 minutes.
If you prefer to make individual crescents, these can be frozen and reheated. Place a piece of aluminum foil over the crescent, to avoid burning the top before the inside is heated through. Don’t wrap it up completely, though, or the steam will make the bread soggy.