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Reuben Braids

Total Time

Prep: 15 min. Bake: 25 min.

Makes

2 loaves (8 servings each)

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
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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 baking sheet; seal seams and perforations.
  2. 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.
  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.
    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.

Nutrition Facts

1 piece: 195 calories, 12g fat (4g saturated fat), 21mg cholesterol, 469mg sodium, 13g carbohydrate (3g sugars, 0 fiber), 7g protein.

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