1 lb. bulk sausage
1/2 c. chopped onion
1/4 c. chopped green onion
1/4 c. chopped green pepper
1 tsp. chopped garlic
2 tbsp. minced parsley
1 pkg. cream cheese, cubed
1 large tube refrigerated crescent rolls
1 egg white, lightly beaten

Cook sausage, onions, green pepper and garlic until sausage is no longer pink. Drain well. Add cream cheese until melted. Set aside.

Unroll crescent rolls on greased baking sheet. Press perforations together. Roll into a 12 x 10 rectangle. Spoon mixture into center of crescent dough, leaving about 3-inches on each side. Cut one-inch strips along the sides. Starting at one end, fold strips at an angle, forming a braid, tucking in the ends. Brush with egg white.

Bake at 350°F for 25 to 30 minutes.

Serves 8 to 10.