sweet italian sausage (bulk)
frozen broccoli cuts
ricotta cheese (i used part-skim)
grated parmesan or romano cheese
dried parsley flakes
container sliced mushrooms
pillsbury crescent rolls (i used seemless)
egg white, beaten
1Preheat oven to 325 degrees.
2Brown the sausage in a skillet breaking it up with a wooden spoon. Remove and then saute the mushrooms (you may have to add a little oil to the pan.) Set aside to cool.
3Cook the broccoli per directions on package. Drain and set aside.
4In a large bowl, beat the egg then whisk in the flour and baking powder. Stir in the cheeses, mushrooms, broccoli and sausage. Season with the parsley.
5Roll out crescent rolls to form a 14 x 10 inch rectangle. (If using regular crescent rolls, press perforations and edges to seal.
6Place dough on an ungreased cookie sheet.
7Spoon the sausage mixture down the center of the rectangle in a 3 1/2 inch strip. Cut the sides of the dough in 1 inch strips up to the sausage mixture. Fold strips up and over the sausage mixture at an angle to give it a braided effect. Brush with the beaten egg white and sprinkle with the caraway seeds.
8Bake for 30-35 minutes. Cool 5 minutes then cut into slices. (Be sure your guests see it before you cut it...they will be very impressed ;-)