Ingredients Jump to Instructions ↓

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

  2. 1-1/2 cups (6 ounces) shredded Swiss cheese

  3. 3/4 cup sauerkraut, rinsed and well drained

  4. 1 small onion, chopped

  5. 3 tablespoons Thousand Island salad dressing

  6. 1 tablespoon Dijon mustard

  7. 1/2 teaspoon dill weed

  8. 2 packages (8 ounces each ) refrigerated crescent rolls

  9. 1 egg white, lightly beaten

  10. 1 tablespoon sesame seeds

Instructions Jump to Ingredients ↑

  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. 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. Yield: 2 loaves (8 servings each).


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