1 lb. lean ground pork
1/2 cup onions, chopped
1/4 cup celery, chopped
1/4 cup bell pepper, chopped
1 clove garlic, minced
1/s teaspoon salt
1/4 teaspoon ground red pepper
1-8 ounce bar cream cheese, cubed
2 tablespoons green onion, chopped
2 tablespoons parsley, chopped
2 cans refrigerated crescent dinner rolls
1 egg beaten
Brown pork and drain, add onions, celery, bell pepper, garlic, salt and pepper.
Cook over low heat 5 minutes, stirring occasionally. Add cream cheese, green
onion, and parsley. Stir until cream cheese is melted. Unroll dough on lightly
greased cookie sheet. Firmly press perforations to seal. With floured rolling
pin, roll dough, to (12x10) inch rectangle.
Spoon 1/2 of pork mixture down center of dough, leaving one inch of dough on
both sides. Cut dough on each side of filling into 14 (3/4 inch) diagonal
strips. Brush egg over dough strips. Fold ends of dough over filling. Lay dough
strips alternately over filling, forming a roll resembling a braid. Brush dough
with egg. Repeat with the rest of the mixture and the other roll of dough. Bake
at 350 degrees for 25 minutes until golden brown.
