Make ~4 servings
3-4 oz cooked corned beef brisket, chopped
3/4 cup shredded Swiss cheese
1/2 cup sauerkraut, drained
1/2 small onion, chopped
2 tablespoons Thousand Island dressing
1/2 tablespoon Dijon mustard
1/4 teaspoon dill weed
1 package (8 oz) refrigerated crescent roll dough
1 egg white, lightly beaten
1/2 tablespoon sesame seeds
In a large bowl, combine the first seven ingredients. Set aside.
Unroll the crescent roll dough onto a baking sheet. Seal seams and perforations if needed. Spread the corned beef filling down the center of the rectangle. On each side, cut 1-inch-wide strips to within an inch of the filling. Starting at one end, fold alternating strips at an angle across the filling, creating the braided effect. Seal ends.
Brush egg white over dough and sprinkle with sesame seeds. Bake at 375º for 25-30 minutes or until golden brown. Slice and serve.