Reuben Braids

• 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

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.

beef brisket, swiss cheese, sauerkraut, onion, mustard, dill weed, rolls, egg, sesame seeds

Taken from www.food.com/recipe/reuben-braids-407632 (may not work)