I came up with this recipe as a way to make a sandwich feed a large group at once. The braid design always impresses the guests at our parties. —Kellie Mulleavy, Lambertville, Michigan
Reuben Braids
Can you freeze Reuben Braids?
Freeze cooled unsliced loaf in heavy-duty foil. To use, remove from freezer 30 minutes before reheating. Remove from foil and reheat loaf on a greased baking sheet in a preheated 325° oven until heated through.
Reuben Braids
Prep Time
15 min
Cook Time
25 min
Yield
2 loaves (8 servings each)
Ingredients
- 6 ounces cooked corned beef brisket, chopped (about 1 cup)
- 1-1/2 cups shredded Swiss cheese
- 3/4 cup sauerkraut, rinsed and well drained
- 1 small onion, chopped
- 3 tablespoons Thousand Island salad dressing
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dill weed
- 2 packages (8 ounces each) refrigerated crescent rolls
- 1 large egg white, lightly beaten
- 1 tablespoon sesame seeds
Directions
- In a large bowl, combine the first seven 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.
Nutrition Facts
1 piece: 195 calories, 12g fat (4g saturated fat), 21mg cholesterol, 469mg sodium, 13g carbohydrate (3g sugars, 0 fiber), 7g protein.
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