Name: Reuben Braids
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: 6 ounces cooked corned beef brisket, chopped (about 1 cup) -; 1-1/2 cups 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 large egg white, lightly beaten -; 1 tablespoon sesame seeds -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Reuben Braids

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

2. 1-1/2 cups 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 large egg white, lightly beaten -

10. 1 tablespoon sesame seeds -

How to cook deliciously - Reuben Braids

1. Stage

In a large bowl, combine the first seven ingredients. Unroll one tube of crescent dough onto an ungreased baking sheet; seal seams and perforations.

2. Stage

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.

3. Stage

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