Reuben Braid Recipe 435

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REUBEN BRAID



Reuben Braid image

Everyone loves a Reuben for St. Patrick's Day. Whether you're celebrating this weekend or waiting until the 17th, prepared dough is stuffed and braided with all the ingredients of a Reuben for an easy-to-eat version of the sandwich.

Provided by Sparkle Markets

Categories     Appetizer

Time 40m

Number Of Ingredients 7

1 can prepared pizza dough
3/4 lb deli sliced corned beef
1/2 lb sliced Swiss cheese
1/2 cup sauerkraut (drained)
3/4 cup thousand island dressing (divided)
1 tbsp caraway seeds
1 egg

Steps:

  • Preheat the oven to 375°. Roll out dough and shape it into a long rectangle on a baking sheet. Using a knife or pizza cutter, make slices down both long sides of the dough 1 ½ inches thick and 3 inches into the center.
  • Spread ¼ cup of dressing down the center of the dough. Layer with corned beef, sauerkraut and Swiss cheese. Starting from the top, take one strip and cross it over to the other side on a diagonal, and then cross the opposite strip of dough over the first one and repeat with all the strips. Brush top with egg and sprinkle with caraway seeds. Bake for approximately 20-25 minutes or until the top is golden brown.
  • After removing from the oven, let rest for 5 minutes before slicing. Serve with remaining thousand island dressing.

REUBEN BRAID RECIPE - (4.3/5)



Reuben Braid Recipe - (4.3/5) image

Provided by á-90

Number Of Ingredients 9

1 tube Pillsbury French Loaf
8 oz. pastrami or corned beef, sliced
8 slices Swiss cheese
1/4 c thousand island dressing
2 TB yellow mustard
1 can sauerkraut, pressed and thoroughly drained
1 egg white, beaten
1 TB caraway or poppy seeds
Non stick cooking spray

Steps:

  • Preheat oven to 350F. Spray cookie sheet with non stick cooking spray or use a rectangular stone. Unroll French Loaf to form a rectangle; cover and let rise about 10 min. Lay slices of corned beef or pastrami down the center. Spread mustard and dressing on meat. Cover with slices of cheese. Evenly place sauerkraut over cheese. Make about 8 cuts into dough from edges to meat on either side. Braid dough strips over top of ingredients by alternating sides and pinching the ends closed. Brush egg whites over top and sprinkle with caraway or poppy seeds. Bake for about 30 min. or until golden brown. Cool slightly before slicing and serve warm.

BAKED REUBEN BRAID



Baked Reuben Braid image

Yield 12

Number Of Ingredients 7

1 loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature
1/3 cup light Italian salad dressing
1/2 pound thinly sliced turkey pastrami
8 slices Swiss cheese
2 cups sauerkraut, drained
1 egg white, beaten
2 tablespoons caraway seeds

Steps:

  • Spray counter lightly with non-stick cooking spray. Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes. Remove wrap from dough and pour dressing lengthwise in a 4-inch strip down center of dough. Top with pastrami, Swiss cheese and sauerkraut. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid. Lift braid with both hands and place on a large sprayed baking sheet. Brush with egg white and sprinkle with caraway seeds. Bake at 350°F 30-35 minutes or until golden brown. Cool slightly and slice to serve.

Nutrition Facts : Nutritional Facts Serves

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

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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