Several years ago, I invited both sides of the family out for a New Year’s Day brunch. Preparing for the celebration, I scoured my cookbooks for some new and interesting recipes. This recipe caught my eye because the savory pastry looked so delicious. I quickly added it to the menu and was thrilled to find the recipe quite easy to prepare. To make the recipe my own, I made a few changes to spice things up a bit.
During the brunch, I noticed that the crowd was drawn to this luscious looking pastry braid…it didn’t take long before it was gone! It’s been a favorite recipe in my family ever since.
Savory Sausage Crescent Braid
Savory Sausage Braid
1 lb. Jimmy Dean’s original ground pork sausage
1 lb. Jimmy Dean’s hot ground pork sausage
1 8 oz package of cream cheese, softened
2 8 oz tubes of refrigerated crescent rolls
1 egg white, lightly beaten
1 Tbs. poppy seeds
Preheat oven to 350 degrees
In a skillet, brown sausage and drain
Add cream cheese and mix until cream cheese is melted; divide mixture in half
Cool completely
Open crescent rolls and arrange into two rectangles
Form a narrow log with sausage mixture; place down the center of each rectangle.
Cut several strips along the long sides of the rectangle
Alternate strips to make a braid design across the sausage log covering completely
Place on lightly greased cookie sheet
Brush with egg white and sprinkle with poppy seeds
Bake for 20 minutes or until golden brown and bubbly
Cool before slicing
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