Reuben Braids

REUBEN BRAIDS

6 oz. cooked corned beef brisket, chopped (about 1 cup)
1-1/2 cups (6 oz.) shredded Swiss cheese
3/4 cup sauerkraut, rinsed and well drained
1 small onion, chopped
3 Tbsp. Thousand Island salad dressing
1 Tbsp. Dijon mustard
1/2 tsp. dill weed
2 pkg. (8 oz. each) refrigerated crescent rolls
1 egg white, lightly beaten
1 Tbsp. sesame seeds

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 degrees 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).