12 oz. pkg pork sausage
1/2 cup chopped onions
1/4 cup chopped celery
1/4 cup chopped bell pepper
1 garlic clove (minced)
1-3 oz. pkg sour cream (cubed)
2 tbsp green onion tops
1 8 oz. tube refrigerated crescent rolls
1 egg, slightly beaten

In a skillet over med. heat, cook sausage, onions, bell pepper and garlic until meat is no longer pink and vegetables are tender. Drain, add cream cheese and green onion. Cook and stir over low heat until cheese melt. Set aside. Unroll crescent dough on a greased balking sheet. Press perforations together., Roll into a 12X10 in. rectangle. Spoon sausage mixture to within 3 in of long sides and 1 in of ends. On each long side cut 3/4 inch wide strips 3 in. into center starting at one end. fold alternating strips at an angle forming a braid.

Brush dough with beaten egg.

Bake 20-25 minutes or until golden brown.