Reuben Braids

This is a great way to make a sandwich feed a large group. The braid design always impresses the guest at parties. I found this recipe in Taste Of Home magazine.

• Ready In: 40 mins
• Serves: 16
• Yields: 2 loaves

Ingredients

• 6  ounces  cooked corned beef brisket, chopped (1 cup)
• 1 1⁄2 cups  shredded swiss cheese (6oz)
• 3⁄4 cup sauerkraut, rinsed and well drained
• 1  small onion, chopped
• 3  tablespoons  thousand island dressing
• 1  tablespoon Dijon mustard
• 1⁄2 teaspoon dill weed
• 16  ounces  refrigerated crescent dinner rolls
• 1  egg white, 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-inch wide strips to within 1-inch of filling. Starting at one end, fold alternating strips at an angle across filling; seal ends. Repeat with remaining crescent dough and filling. Brush beaten 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.