Ingredients
6 ounces cooked corned beef brisket, chopped (about 1 cup)1-1/2 cups shredded Swiss cheese3/4 cup sauerkraut, rinsed and well drained1 small onion, chopped3 tablespoons Thousand Island salad dressing1 tablespoon Dijon mustard1/2 teaspoon dill weed2 packages (8 ounces each) refrigerated crescent rolls1 large egg white, lightly beaten1 tablespoon sesame seeds
Preparation
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° for 25-30 minutes or until golden brown. Cool on wire racks for 5 minutes before cutting into slices. Refrigerate leftovers. Freeze option: 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° oven until heated through.
