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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a great way to make a sandwich feed a large group. The braid design always impresses the guest at parties. 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.
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