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.
package (16 ounces) JOHNSONVILLE® Salt & Pepper Ground Pork Sausage
tube (8 ounces) refrigerated crescent rolls
cup chopped onion
cup frozen peas and carrots, thawed
potato, peeled and cubed
cup shredded Cheddar cheese
Preheat oven to 375°.
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.
In a bowl, whisk 2 eggs. Add the sausage, onion, peas, carrots, potatoes and cheese; stir to combine.
Unroll dough onto a parchment-lined baking sheet and press into a 14x8-inch rectangle. Firmly press perforations and seams to seal.
Spoon sausage mixture lengthwise in an 8-inch wide strip down the center of dough.
With a knife, make cuts 1 ½-inches apart on long sides of dough to within 1/2-inch of filling.
Alternately cross strips over filling. Tuck short ends under; press to seal.
Bake until deep golden brown; about 30 minutes.
Cut crosswise into slices.