• 1 yellow onion, thinly sliced
  • 1/2 cup beef broth
  • Salt and pepper, to taste
  • 1 can crescent sheet or rolls
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh horseradish, grated
  • 7 slices Swiss cheese
  • 8 ounces roast beef deli slices
  • Egg wash (1 egg plus 1 tablespoon water)


  1. Preheat oven to 375 degrees. Lightly grease a baking sheet and line with parchment paper.
  2. In a large skillet over medium-low heat, saute onions until golden brown and caramelized, about 20 to 30 minutes. Remove onions from skillet and deglaze pan with beef broth, scraping up any brown bits. Add a pinch of black pepper. This liquid will be our “jus”. Allow onions to cool slightly before using.
  3. On the prepared baking sheet, roll out the crescent dough. Use a pizza cutter to cut 10 slits on either side of the dough. They should go about 2 inches toward the center of the dough. Spread mayonnaise along the center of the dough then sprinkle with fresh horseradish. Lay 3 pieces of Swiss cheese followed by the roast beef on top. Next, add the remaining 4 pieces of cheese and the onions. Wrap up the braid by alternating each side of the dough, laying one piece over the other to give a braided effect. Crimp to close the top and bottom of the loaf.
  4. Brush the entire braid with egg wash, and bake for 15 to 20 minutes. Cut slices and serve with “jus”, or drizzle “jus” over entire braid. Enjoy!