| 2 cans | Refridgerated cresent rolls |
| 8 oz | Sliced corned beef, chopped (2 cups) |
| 1 8 oz | Can sauerkraut, drained & squeezed dry |
| 1 1/4 cups | (5 oz) shredded swiss cheese, divided |
| 1/4 cup | Thousand Island Dressing |
| 2 tbsp | Snipped fresh parsley |
| 1 | Garlic clove, pressed |
| 1 | Egg white, lightly beaten |
1. Preheat oven to 375 F. Unroll cresent rolls; do not seperate. Arrange dough on cookie sheet with longest sides of rectangles across width of sheet to make a flat sheet of dough. Roll dough to seal seems.
2. Starting on longest sides of sheet, cut sides of dough into eight strips, about 1 1/2" wide and 3" long.
3. In medium bowl, combine corned beef, sauerkraut, 1 c of cheese, dressing, parsley, and garlic, mix well.
4. Scoop filling evenly over center rolled cresent roll between slits.
5. Starting at one end, lift one strip of dough; twist one turn and lay across top of filling. Repeat, alternating strips of dough to form a braid. Fold bottom edges of dough up at ends of braid.
5. Brush w/egg whites, Sprinkle w/remaining cheese. Bake 25 - 30 mins. or until golden brown.
Simple one dish meal. Great taste! My family loves it.