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Reuben Braids

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. 

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01/25/2013 9:53AM
Reuben Braids
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