Sausage Braid |
| Name: |
Gayle Cahoon |
| Base: |
Scott |
| Recipe: |
1 canister croissants
1 pkg Jimmy Dean Sausage (Fried, crumbled and drained)
1 red pepper (chopped & diced)-optional
1 small onion (chopped & diced)-optional
1-8oz pkg cream cheese
salt/pepper to taste
parsley flakes
After you fry, crumble and drain sausage, sauté the peppers/onions with the meat until tender. Add salt and pepper to taste. Sprinkle the top with parsley flakes and stir. Cut chunks of the cream cheese over the meat mixture. Heat through and stir until cheese is completely melted into the meat. Open canister of croissants. Press all edges together to form one large rectangle. Cut 1-2" strips along outer sides of the croissant dough. Place meat mixture down the middle of the croissant dough. Starting at the bottom right side of the croissant dough, alternate strips by placing on top of the meat mixture and one another. Fold ends of dough on top. To make the braid golden brown when baking, beat one small egg in a bowl and brush the croissant dough. Bake at 375 degrees for 15 to 20 minutes or until golden brown.
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