• 12 oz. bulk pork sausage
• 1/2 cup chopped onion
• 1/4 cup chopped celery
• 1/4 cup chopped green pepper
• 1 garlic clove, minced
• 1 package (3 oz.) cream cheese, cubed
• 2 tablespoons chopped green onion tops
• 2 tablespoons minced fresh parsley
• 1 tube (8 oz.) refrigerated crescent rolls
• 1 egg, lightly beaten

In a skillet over medium heat, cook sausage, onion, celery, green pepper and garlic until meat is no longer pink and vegetables are tender; drain.  Add cream cheese, green onion and parsley.  Cook and stir over low heat until cheese is melted; set aside.

Unroll crescent dough on a greased baking sheet; press perforations together.  Roll into a 12″ x 10″ rectangle.  Spoon sausage mixture to within three inches of long sies and one inch of ends.  On each long side, cut 3/4″ wide strips three inches into center.  Starting at an angle, forming a braid.

Brush dough with egg.  Bake at 350 degrees for 20-25 minutes or until golden brown.  Store leftovers in the refrigerator.

YIELD:  8-10 servings.