Baked Reuben Braid Recipes

REUBEN BRAIDS

Reuben Braids image

This is a great way to make a sandwich feed a large group. The braid design always impresses the guest at parties. I found this recipe in Taste Of Home magazine.

Provided by internetnut

Categories Lunch/Snacks

Time 40m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 10

Ingredients

6 ounces cooked corned beef brisket, chopped (1 cup)
1 1/2 cups shredded swiss cheese (6oz)
3/4 cup sauerkraut, rinsed and well drained
1 small onion, chopped
3 tablespoons thousand island dressing
1 tablespoon Dijon mustard
1/2 teaspoon dill weed
16 ounces refrigerated crescent dinner rolls
1 egg white, beaten
1 tablespoon sesame seeds

Steps:

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-inch wide strips to within 1-inch of filling. Starting at one end, fold alternating strips at an angle across filling; seal ends. Repeat with remaining crescent dough and filling. Brush beaten 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 : Calories 171.5, Fat 8, SaturatedFat 3.1, Cholesterol 34.8, Sodium 379.5, Carbohydrate 16.7, Fiber 1.4, Sugar 2.2, Protein 7.9

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