Reuben Braids

By á-6416

1 piece equals 195 calories, 12 g fat (4 g saturated fat), 21 mg cholesterol, 469 mg sodium, 13 g carbohydrate, trace fiber, 7 g protein.

Ingredients

• 6 ounces cooked corned beef brisket, chopped (about 1 cup)
• 1-1/2 cups (6 ounces) 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 packages (8 ounces each) refrigerated crescent rolls
• 1 egg white, lightly beaten
• 1 tablespoon sesame seeds

Preparation

Step 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)

Freezer Option: Freeze cooled unsliced loaf in heavy duty foil. To use, remove from freezer 30min before reheating. Remove from foil and reheat loaf on a greased baking sheet in a preheated 325 oven until heated through.