INSTRUCTIONS 1. Preheat your oven to 350 degrees F. 2. Heat the olive oil in a large skillet. Add the mushrooms to the hot oil and season with salt and pepper. Cook for 3 minutes, stirring occasionally. 3. Add the onions and peppers to the pan and continue cooking for another 3 minutes, stirring occasionally. 4. Add the sausage to the pan and cook until crumbled and no longer pink. Remove the skillet from the heat and set aside to cool while you prepare the crescent rolls. 5. Line a baking sheet with parchment paper. Unroll the crescent dough and separate into 16 pre-cut triangles. Arrange the crescent rolls on the cookie sheet with the wide edges of each triangle overlapping in the middle, 8 crescent rolls on each side of the pan. Pinch the seam together in the middle. 6. Spoon half of the sausage mixture down the center of the crescent rolls. Top with half of the shredded cheese and then repeat. Fold the crescent rolls over the filling, alternating from side to side to form the braid. Bake in the preheated oven for 15 minutes. Let sit for 5 minutes before slicing. NOTES I used a combination of red, orange, and green bell peppers. To make the egg wash, whisk 1 egg with a splash of water. If you want to serve this as an appetizer, I recommend using an extra roll of crescent rolls to make the braid. As is, it is a fork and knife meal. With extra crescent rolls, the filling would be more spread out and it can be served as a finger food. Author: Becky