Ingredients
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1 lb ground lean pork
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1/2 cup onion, chopped
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1/2 cup celery, chopped
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1/4 cup bell pepper, chopped
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1/2 teaspoon salt
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1/4 teaspoon red pepper
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1 (8 ounce) package cream cheese, cubed
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2 tablespoons green onions, chopped (scallions)
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2 tablespoons minced parsley
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1 (8 ounce) can refrigerated crescent dinner rolls
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1 egg, beaten
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1 minced garlic clove
Instructions
- Preheat oven 350 degrees.
- In large skillet, brown pork and drain.
- Add onions, celery, green bell pepper, garlic, salt and pepper.
- Cook over low heat for 5 minutes.
- Add cream cheese, green onion, and parsley. Stir until cream cheese is melted and blended; cool completely.
- Unroll dough onto lightly greased cookie sheet and firmly press perforations to seal. This can be done on a greased piece of foil to fit cookie sheet.
- With floured rolling pin, roll dough into a 12"x10" rectangle.
- Spoon pork down center, leaving 1" on both (short) ends and 3" on both (long) sides.
- Cut dough on each long side of filling into fourteen 3/4" diagonal strips, 2" long. This can be done with kitchen shears.
- Brush beaten egg over dough strips.
- Fold ends of dough over filling.
- Lay dough strips alternately over filling, forming a roll resembling a braid.
- Brush exterior dough with remaining egg.
- Bake 350 degrees for 25 minutes or until golden brown.