Reuben Braids

• 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

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 375u0b0 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 325u0b0 oven until heated through.

beef brisket, swiss cheese, sauerkraut, onion, salad dressing, mustard, dill weed, crescent rolls, egg white, sesame seeds

Taken from www.tasteofhome.com/recipes/reuben-braids/ (may not work)