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Reuben Braids

 Reuben Braids
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
16 ServingsPrep: 15 min. Bake: 25 min.


  • 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


  • 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.

2 of 2

Reuben Braids (continued)

Directions (continued)

  • 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.