Reuben Braids Recipe

Reuben Braids Recipe photo by Taste of Home

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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

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Reuben Braids Recipe

Prep: 15 min. Bake: 25 min.

Yield: 16 Servings

15 25 40

Ingredients

6 ounces cooked corned beef brisket, chopped (about 1 cup)
1-1/2 cups (6 ounces) 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 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. Yield: 2 loaves (8 servings each).

Nutritional Facts 1 piece equals 195 calories, 12 g fat (4 g saturated fat), 21 mg cholesterol, 469 mg sodium, 13 g carbohydrate, trace fiber, 7 g protein.

Originally published as Reuben Braids in Taste of Home June/July 2008, p56