Nice slice-and-serve dish for your next party--this recipe makes 16 servings!
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 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 seems and perforations.
Spread half of corned beef filling down the center of the 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 serving.