Baked Corned Beef, Spinach, And Swiss Cheese Braid

• 6 ounces bag fresh spinach
• 2 8-ounce canisters refrigerated butter-flavored crescent rolls
• 1 1/2 cups cooked corned beef, sliced/chopped
• Yellow mustard, to taste
• 4 ounces Swiss cheese, grated
• 1 egg white, beaten
• Sesame seeds (optional)

1. Preheat the oven to 375 degrees. Meanwhile Steam the spinach with a few splashes of water in the microwave (or other method) covered in a bowl for a few minutes. I used a smallish bowl and had to do two batches. Press out the water with paper towels in a colander to get as much moisture out as you can.
2. Next, line a large baking sheet with parchment paper (or spray with baking oil). Roll out the crescent rolls side-by-side lengthwise and press all the seams together to make one big pastry.
3. Add the sliced/chopped corned beef down the middle. Squirt yellow mustard all over it. A pattern is optional. Top evenly with the spinach then spread the grated Swiss cheese over that.
4. Next cut the pastry dough on both sides with kitchen scissors in about 1/2-inch slices just up to the filling.
5. "Braid" the dough slices over the filling. Don't panic halfway through braiding when it looks a mess, it turns out fine after baking.
6. Brush the egg white over the top, then sprinkle sesame seeds (optional) over the loaf.
7. Bake for 25 minutes until golden brown. Let rest for 5 minutes, then slice into some delicious hot sandwiches! I'm not a big sandwich eater for dinner, but this was even guest-worthy!

fresh spinach, canisters, beef, yellow mustard, swiss cheese, egg, sesame seeds

Taken from food52.com/recipes/30740-baked-corned-beef-spinach-and-swiss-cheese-braid (may not work)