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Baked savory sausage breakfast braid with crisp, golden crescent dough and diagonal slits showing sausage and veggie filling inside.

Savory Sausage Breakfast Braid

A golden crescent-dough braid filled with browned pork sausage, onion, celery, green onion, bell pepper, cream cheese and parsley. Perfect for a holiday breakfast or an easy dinner.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 pound pork sausage or spicy sausage or chorizo
  • 1 small onion chopped
  • 3 ribs celery chopped, about 1/4-1/3 cup
  • 2 green onions chopped
  • 1 green bell pepper chopped
  • 4 oz cream cheese
  • 2 tablespoons fresh parsley chopped; or 1 tablespoon dried
  • 1 tube crescent roll dough 8 oz, regular not reduced-fat
  • 1 egg beaten, for egg wash

Method
 

  1. Chop the onion, celery, green onions and bell pepper.
  2. In a large sauté pan, brown the sausage with the vegetables until no longer pink, 6-8 minutes. Drain the excess fat.
  3. Turn the heat to low, add the cream cheese and parsley, and stir gently until the cream cheese melts. Let cool slightly.
  4. Unroll the crescent dough on a flat baking sheet, pinch the perforations closed and roll into a 12x10-inch rectangle.
  5. Spoon the filling down the middle third. On each long side, cut 1-inch strips about 3 inches in, leaving a little space before the filling.
  6. Fold alternating strips at an angle across the filling to form a braid. Press the ends to seal.
  7. Brush with the beaten egg and bake at 350°F for 20-25 minutes, turning the pan halfway, until golden.

Notes

Reduced-fat crescent dough does not hold together well for braiding.