Cajun Country Pork Soutache

1 lb lean ground pork
½ C chopped onion
¼ C chopped celery
¼ C chopped green pepper
1 garlic clove, minced
½ tsp salt
¼ tsp ground red pepper
8 oz cream cheese, cubed
2 Tbls chopped green onion
2 Tbls chopped parsley
1 8-oz can refrigerated crescent dinner rolls
1 egg, beaten

Brown pork; drain. Add onions, celery, green peppers, garlic, salt and pepper. Cook over low heat about 5 minutes, stirring occasionally. Add cream cheese, green onion and parsley; stir until cream cheese is melted. Remove from heat.

Unroll dough on lightly greased cookie sheet; firmly press perforations to seal seams. Press or roll to 12x10". Spoon pork mixture down the center of dough, leaving an inch of dough on each end and 3 inches along each side. Cut sides of dough into 1"-wide strips about 2" long (leave about an inch of dough next to the meat uncut.) Brush egg over dough strips. Fold ends of dough over filling. Alternating from side to side, lay strips of dough over filling, forming a roll resembling a thick braid. Brush dough with remaining egg.

Bake at 350° for 25 minutes or until golden brown.

Use your imagination to come up with meat/veggie/cheese filling variations. :)