Try this recipe for your next get-together!
6 oz. 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 tbsp. Thousand Island salad dressing
1 tbsp. Dijon mustard
1/2 tsp. dill weed
2 – 8 oz. packages refrigerated crescent rolls
1 egg white, lightly beaten
1 tbsp sesame seeds
~Preheat oven at 375°.
~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″ wide strips to within 1″ 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 for 25 to 30 minutes.
~Cool on wire racks for 5 minutes before cutting into slices.
Copyright © 2017 EYT Media Group, Inc. All rights reserved. Any copying, redistribution or retransmission of the contents of this service without the express written consent of EYT Media Group, Inc. is expressly prohibited.
More from exploreVenango.com: