Reuben Braids Recipes

CORNED BEEF SAUERKRAUT REUBEN BRAID

Steps:

• Preheat the oven to 350° F. Roll out the dough and with your hands, shape it into a long rectangle. Spread the 1/4 cup of 1000 island dressing onto the dough.
• Lay corned beef down the center of the dough.
• Next layer on your sauerkraut.
• And finally top with slices of cheese.
• With a knife, make cuts on either side of the dough, approximately ½ inch apart from each other. 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, also in a diagonal. Continue this patter until you reach the bottom. Carefully transfer to a baking sheet. Brush top with melted butter and bake for approximately 15 - 20 minutes or until the top is golden brown.
• After removing from the oven, let rest for 5 minutes and then slice. Use the 1/2 cup of dressing as a dipping sauce.

FLAKY REUBEN BITES

Steps:

• Heat oven to 375°F.
• If using crescent rolls: Unroll dough into 2 long rectangles. Press each to form 12-inch-long rectangle; press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Press each to form 12-inch-long rectangle.
• Layer half of corned beef on each dough rectangle, cutting to fit if necessary. Top each with cheese and sauerkraut. Starting at long side, roll up each tightly; seal long edges. Place, seam side down, on ungreased cookie sheet; tuck edges under.
• Bake 12 to 14 minutes or until golden brown.
• Meanwhile, in small bowl, mix dipping sauce ingredients.
• To serve, cut warm rolls into 1-inch slices; place on serving platter. Serve with dipping sauce.

REUBEN BRAIDS

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-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. Freeze option: 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.

THE REAL REUBEN

Steps:

• Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices.
• Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing.

REUBEN BRAID RECIPE - (4.3/5)

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

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.

BAKED REUBEN BRAID

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

BAKED REUBEN BRAID

Steps:

• Spray board or counter with non-stick cooking spray. Roll dough into a 12 x 18-inch rectangle. With a clean ruler, gently mark a 4-inch space down the center. Then mark dough into 2-inch strips horizontally. Pour dressing down the center of the dough. Spread layer of pastrami, then slices of Swiss cheese. Top with sauerkraut.Make cuts on sides from filling to dough edges. Begin braid by folding top row toward filling. Then fold strips left over right, right over left. Fold bottom end towards filling and finish by stretching last strip and tucking under. Support braid with both hands and place on large sprayed baking sheet. Brush braid with egg white and sprinkle with caraway seeds. Bake at 350°F for 30-35 minutes or until browned. Cool slightly and slice to serve.

REUBEN BRAIDS RECIPE

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-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. Yield: 2 loaves (8 servings each).