Baked Rueben Braids

Ingredients:

1 1/2 cups diced corned beef
1-1/2 cups shredded Swiss cheese
3/4 cup sauerkraut, rinsed and well drained
3 tablespoons mayonnaise
1 tablespoon stone ground mustard
2 packages (8 ounces each) refrigerated crescent rolls
1 egg white, lightly beaten
1 tablespoon sesame seeds

Directions:

In a large bowl, combine the first 5 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-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 for a few minutes before cutting into slices. Makes 2 large braid sandwiches.