Reuben Braids

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

I came up with this recipe as a way to make a sandwich that will feed a large group at once.  The braid design always impresses the guest at our parties.

** St. Patrick’s Day is March 17^th  **

                Kellie Mulleavy                                                                                Lambertville, Michigan

Reuben Braids Recipe

Reuben Braids

6 oz. cooked corned beef brisket, chopped (about 1 cup)

1 ½ cups (6 oz.) shredded Swiss cheese

¾ cup sauerkraut, rinsed and well drained

1 small onion, chopped

3 Tbsp. Thousand Island salad dressing

1 Tbsp. Dijon mustard

½ tsp. dill weed

2 packages (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 lone 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 egg white over braids; sprinkle with sesame seeds.

Bake at 375 F. for 25-30 minutes or until golden brown.  Cool on wire racks for 5 minutes before cutting into slices.  Refrigerate leftovers.              16 servings

 

(Recipe for Reuben Braids was on www.tasteofhome.com, 2014)