- ½ teaspoon dill weed
- 1 tablespoon Grey Poupon Mild and Creamy Dijon mustard
- 3 tablespoons Hidden Valley Farmhouse Originals Southwest Chipotle
- 1 15-oz can sauerkraut, rinsed and well drained
- 8 oz fontinella cheese
- 6 ounces cooked corned beef brisket, chopped (about 1 cup)
- 2 packages (8 oz each) refrigerate crescent rolls (buy Pillsbury, generic does not work as well)
- 1 tablespoon sesame seeds
- 1 egg white, lightly beaten
|In a large bowl, combine the first six 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 on wire racks for 5 minutes before cutting into slices. Refrigerate leftovers.
Makes 16 servings between 2 loaves
Source : Taste of Home June/July 2008
Alright, this is how this recipe was suppose to look. My copy, the first 6 ingredients included the sesame seeds and egg whites (and crescent rolls, but I figured that was a typo). They got mixed into the filling. Tasted fine, just wish I had read through the recipe before hand.
This was the first time we cooked our own corned beef for a recipe. It was a 4.5 lb slab, we placed it in a roasting pan and baked it all morning for 4 ½ hours. It was exceptionally moist and tender! Plus we have a bunch leftover for future meals!
After all our work yesterday, the hubby hurt his back and was pretty much out of commission for the day. I cleaned and fixed the brisket then took the kidlings swimming for the afternoon. We came back to fix dinner and by the end of dinner everyone was pretty worn out. That’s a good summer day right there!