I came up with this recipe as a way to make a sandwich feed a large group at once. The braid design always impresses the guests at our parties.
What You Need:
(Makes: 2 loaves -16 servings total)
6 ounces of cooked corned beef brisket, chopped (about 1 cup)
1 & 1/2 cups (6 ounces) of shredded Swiss cheese
3/4 cup of sauerkraut, rinsed and well drained
1 small of onion, chopped
3 tablespoons of Thousand Island salad dressing
1 tablespoon of Dijon mustard
1/2 teaspoon of dill weed
2 packages (8 ounces each) of refrigerated crescent rolls
1 egg white, lightly beaten
1 tablespoon of sesame seeds
What to do:
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.
STEP 2) Spread half of the corned beef filling down center of rectangle. On each long side, cut 1 inch -wide strips to within 1 inch 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.
STEP 3) Bake the breads at 375 degrees for 25 to 30 minutes or until golden brown. Cool on wire racks for 5 minutes before cutting into slices. Refrigerate leftovers.
STEP 4) Happy St. Patrick’s Day & Enjoy!
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