Reuben Braid Recipe 435

REUBEN BRAID RECIPE - (4.3/5)

Reuben Braid Recipe - (4.3/5) image

Provided by á-90

Number Of Ingredients 9

Ingredients

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.

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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