Ingredients
3/4 pound bulk pork sausage1 small onion, chopped1/4 cup chopped celery1/4 cup chopped green pepper1 garlic clove, minced3 ounces cream cheese, cubed1 green onion, chopped2 tablespoons minced fresh parsley1 tube (8 ounces) refrigerated crescent rolls1 large egg, lightly beaten
Preparation
Preheat oven to 350°. In a large skillet, cook the first 5 ingredients over medium heat 6-8 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. Add cream cheese, green onion and parsley; cook and stir over low heat until cheese is melted.
Unroll crescent dough onto a greased baking sheet. Roll into a 12x10-in. rectangle, pressing perforations to seal. Spoon sausage mixture lengthwise down center third of rectangle. On each long side, cut 3/4-in.-wide strips 3 in. into center. Starting at one end, fold alternating strips at an angle across filling; seal ends. Brush with egg.
Bake until golden brown, 20-25 minutes. Refrigerate leftovers.
