Ingredients

The following ingredients have 16 Servings
  • 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

Instruction

  • 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&deg; for 25-30 minutes or until golden brown. Cool on wire racks for 5 minutes before cutting into slices. Refrigerate leftovers. <br><b>Freeze option: </b>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&deg; oven until heated through.