I came up with this recipe as a way to make a sandwich feed a large group at once. The braid design always impresses the guests at our parties. —Kellie Mulleavy, Lambertville, Michigan
- 6 ounces cooked corned beef brisket, chopped (about 1 cup)
- 1-1/2 cups (6 ounces) 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 egg white, lightly beaten
- 1 tablespoon sesame seeds
- In a large bowl, combine the first seven ingredients. Unroll one tube of crescent dough onto an ungreased baking sheet; seal seams and perforations.
- 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.
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 baking sheet in a preheated 325° oven until heated through. Yield: 2 loaves (8 servings each).
Originally published as Reuben Braids in Taste of Home June/July 2008, p56
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