1 lb. ground beef
1 lb. ground breakfast sausage
2 (8 oz. ea.) pkgs. cream cheese (you can increase or decrease amount of cream cheese, depending on taste)
chopped onion, celery, garlic, green and red bell peppers
2 cans refrigerated Crescent rolls (keep refrigerated until ready to use; makes dough easier to work)
1 egg, slightly beaten

Brown ground beef and sausage; drain all grease and discard; saute vegetables until wilted; combine with ground beef/sausage mixture; blend in cream cheese while meat mixture is still hot; set aside;

Roll out Crescent rolls; pinch all perforations together and roll dough into one large rectangle; place meat mixture the long way onto the dough making a long loaf; using a very sharp knife, starting next to the meat loaf, slice outward toward edge of dough making it look like ribbons or fingers. Do this on both sides of meat loaf. Beginning on one end, fold dough in over meat; then braid "ribbons" toward the center of the length of the loaf; repeat from the other end; baste bread with egg and bake till golden brown.

Slice and serve.

Note: You can make meat mixture ahead of time; refrigerate or freeze to use later.

Also, you can prepare complete loaf, bread and meat, partially bake it, cool it completely and wrap it tightly in foil; take it out later, allow it to thaw and then place it in oven to finish baking, heated through center.

Submitted by: Lula and J.J. Justilian