Have a large group to feed? Try this recipe … Reuben Braids!
Reuben Braids
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 – 8-ounce packages refrigerated crescent rolls
1 egg white, lightly beaten
1 tablespoon sesame seeds
Directions
~Preheat oven to 375°.
~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 the center of the 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 for 25-30 minutes or until golden brown. Cool on wire racks for 5 minutes before cutting into slices.
~Makes 2 loaves (8 servings each).