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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 16 |
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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. Ingredients:
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 |
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. Yield: 2 loaves (8 servings each).
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