Reuben Braids

Name: Reuben Braids
Ingredients: 6 ounces cooked corned beef brisket, chopped (1 cup); 1 1/2 cups shredded swiss cheese (6oz); 3/4 cup sauerkraut, rinsed and well drained; 1 small onion, chopped; 3 tablespoons thousand island dressing; 1 tablespoon Dijon mustard; 1/2 teaspoon dill weed; 16 ounces refrigerated crescent dinner rolls; 1 egg white, beaten; 1 tablespoon sesame seeds

10 ingredients

3 steps

Ingredients

6 ounces cooked corned beef brisket, chopped (1 cup)
1 1/2 cups shredded swiss cheese (6oz)
3/4 cup sauerkraut, rinsed and well drained
1 small onion, chopped
3 tablespoons thousand island dressing
1 tablespoon Dijon mustard
1/2 teaspoon dill weed
16 ounces refrigerated crescent dinner rolls
1 egg white, beaten
1 tablespoon sesame seeds

Directions

1

In a large bowl, combine the first seven ingredients. Unroll one tube of crescent dough onto an ungreased baking sheet; seal seams and perforations.
2

Spread half of corned beef filling down center of rectangle. On each long side, cut 1-inch wide strips to within 1-inch of filling. Starting at one end, fold alternating strips at an angle across filling; seal ends. Repeat with remaining crescent dough and filling. Brush beaten egg white over braids; sprinkle with sesame seeds.
3

Bake at 375 for 25-30 minutes or until golden brown. Cool on wire racks for 5 minutes before cutting into slices. Refrigerate leftovers.