Preparation time: 15 minutes. Rising time: 30 minutes. Baking time: 20 to 25 minutes at 375 degrees. Yields: 12 slices.

1 loaf frozen bread dough, any flavor
2 to 3 tbsp. butter, softened
1 tbsp. coarse mustard
1 pkg. (3 oz.) thinly sliced corned beef or pastrami
1 c. sauerkraut, drained, rinsed & drained again
4 slices (1 oz. each) Swiss cheese

GLAZE:

1 egg beaten with 2 tbsp. milk

1. Thaw dough overnight in refrigerator. Let rise until doubled.

2. Roll out to a 14 x 8 inch rectangle.

3. Spread the length of the center with butter. Repeat with mustard.

4. Top with overlapping slices of corned beef or pastrami, covering about 3 inches down the center of the dough.

5. Top meat with sauerkraut. Overlap cheese slices on top of sauerkraut.

6. Along the long sides of dough, make cuts towards center, about 2 1/2 inches each, 1 inch apart.

7. Lift the strips up over the filling alternately creating a braided look. Pinch to seal in place.

8. Brush with egg-milk mixture. Let rise 30 minutes.

9. Bake at 375 degrees for 20 to 25 minutes until golden. Cut crosswise to serve.