Lucia's Sausage Brunch Braid

• 1 lb bulk pork sausage (regular, not hot or sage flavored)
• 12 cup onion, chopped
• 14 cup celery, chopped
• 14 cup green pepper, chopped
• 1 garlic clove, minced
• 1 (3 ounce) package cream cheese, cubed
• 2 tablespoons green onion tops, chopped
• 2 tablespoons fresh parsley, minced
• 1 (8 ounce) package refrigerated crescent dinner rolls
• 1 egg, lightly beaten

1. In a skillet over medium heat, cook sausage, onion, celery, green pepper, and garlic unil meat is no longer pink and vegetables are tender; drain.
2. Add cream cheese, green onion and parsley.
3. Cook and stir over low heat until cheese is melted; set aside.
4. Unroll crescent dough on a greased baking sheet; press perforations together.
5. Roll into a 12 inch by 10 inch rectangle.
6. Spread sausage mixture in middle of dough, leaving 3 inches of dough free on long sides, and 1 inch free on end of dough.
7. On each long side, cut 3/4 inch wide strips 3 inches into center of dough.
8. Starting at one end, fold alternating strips at an angle, forming a braid over the filling.
9. Crimp ends of dough to close ends of braid.
10. Brush dough with egg.
11. Bake at 350F for 20-25 minutes, or until golden brown.

pork sausage, onion, celery, green pepper, garlic, cream cheese, green onion, fresh parsley, rolls, egg

Taken from www.food.com/recipe/lucias-sausage-brunch-braid-332667 (may not work)