Reuben Braids

Name: Reuben Braids
Ingredients: 6 ounces cooked corned beef brisket, chopped (about 1 cup); 1-1/2 cups shredded Swiss cheese; 3/4 cup sauerkraut, rinsed and well drained; 1 small onion, chopped; 3 tablespoons Thousand Island salad dressing; 1 tablespoon Dijon mustard; 1/2 teaspoon dill weed; 2 packages (8 ounces each) refrigerated crescent rolls; 1 large egg white, lightly beaten; 1 tablespoon sesame seeds

10 ingredients

5 steps

Ingredients

6 ounces cooked corned beef brisket, chopped (about 1 cup)
1-1/2 cups shredded Swiss cheese
3/4 cup sauerkraut, rinsed and well drained
1 small onion, chopped
3 tablespoons Thousand Island salad dressing
1 tablespoon Dijon mustard
1/2 teaspoon dill weed
2 packages (8 ounces each) refrigerated crescent rolls
1 large egg white, lightly 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
2

; seal seams and perforations.
3

Spread half of corned beef filling down center of rectangle. On each long side, cut 1-in.-wide strips to within 1 in. of filling. Starting at one end, fold alternating strips at an angle across filling; seal ends. Repeat with remaining crescent dough and filling. Brush egg white over braids; sprinkle with sesame seeds.
4

Bake at 375° for 25-30 minutes or until golden brown. Cool on wire racks for 5 minutes before cutting into slices. Refrigerate leftovers. Freeze option: Freeze cooled unsliced loaf in heavy-duty foil. To use, remove from freezer 30 minutes before reheating. Remove from foil and reheat loaf on a greased
5

in a preheated 325° oven until heated through.