Salt & Pepper Sausage Braid
Salt & Pepper Sausage Braid
The flaky Pillsbury® Crescent Roll pastry is the perfect base for this entrée filled with Johnsonville® Salt & Pepper Ground Pork Sausage, sharp Wisconsin Cheddar cheese, peas, carrots, potatoes and onions for an easy meal idea.
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Ingredients
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1
package (16 ounces) JOHNSONVILLE® Salt & Pepper Ground Pork Sausage
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1
tube (8 ounces) refrigerated crescent rolls
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2
eggs
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1/2
cup chopped onion
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1
cup frozen peas and carrots, thawed
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1
potato, peeled and cubed
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1
cup shredded Cheddar cheese
REVIEWS
Directions
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Preheat oven to 375°.
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In a skillet, cook and crumble sausage over medium heat until sausage is browned and the internal temperature is 160°F; about 10 minutes. Drain if desired.
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In a bowl, whisk 2 eggs. Add the sausage, onion, peas, carrots, potatoes and cheese; stir to combine.
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Unroll dough onto a parchment-lined baking sheet and press into a 14x8-inch rectangle. Firmly press perforations and seams to seal.
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Spoon sausage mixture lengthwise in an 8-inch wide strip down the center of dough.
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With a knife, make cuts 1 ½-inches apart on long sides of dough to within 1/2-inch of filling.
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Alternately cross strips over filling. Tuck short ends under; press to seal.
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Bake until deep golden brown; about 30 minutes.
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Cut crosswise into slices.