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Reuben Braids Recipe

Reuben Braids Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 25 min. YIELD:16 servings


  • 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


  • 1. In a large bowl, combine the first seven ingredients. Unroll one tube of crescent dough onto an ungreased baking sheet; seal seams and perforations.
  • 2. 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.
  • 3. 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. 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.

Reviews for Reuben Braids

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Reviewed Aug. 17, 2015

"Very good, I made these exactly as written and served them for a quick dinner with a salad."

Reviewed Mar. 9, 2015

"Just made this tonight and it turned out great. I did take everyone's suggestions by omitting the dill, mustard and onion and using bread dough instead. I actually layered each ingredient on the bread dough instead of combining all together. That way I could make each item as much or as less as I wanted. My 14 yr old picky eater even ate it. Very good- son said he would have liked the sandwiches better but I liked that it was all warm and melted."

Reviewed Oct. 21, 2014

"I have made a stromboli with italian ingredients for years, so I decided to change it up and make a Reuben stromboli using this recipe as a guide. I used a frozen bread dough from the supermarket freezer section and did not make the braid. I also left off the onions & dill as others have done because I felt it wasn't going to add to the classic Reuben flavor. It was a hit, different & delicious. I put out extra dressing & mustard for dipping, but it had enough of the flavor inside that it didn't really need anything extra. Assemble it right on your parchment covered cookie sheet so you don't have to transfer it. Keeper recipe. Corned beef isn't just for St Patrick's Day!"

Reviewed May. 20, 2014

"Tasty but will not use crescent rolls to make again. Way too thin and fell apart easy."

Reviewed Mar. 13, 2014

"Delicious and super easy to make! My family loved it and I will definitely make this again."

Reviewed Sep. 24, 2013

"I was unable to figure out how to put this together and make the braids I wish there was a video to show how ....other than that is was very good"

Reviewed Mar. 19, 2013

"i tried this and whipped up a sour cream, whole grain dijon mustard and tarragon dipping sauce! yum!"

Reviewed Mar. 17, 2012

"WOW! What a tasty bread... 1 2 lb corn beef yields 5 loaves. I was unable to locate a smaller amount so what the heck! The breads are beautiful to look at and enjoyed with a side of Thousand Island dressing you are set. I used black sesame seed versus white and baked the loaves on Parchment paper. This makes the sticky dough easier to handle and clean up is a wiz! :B>)"

Reviewed Mar. 18, 2011

"This recipe is wonderful! It was delicious and I doubt I will ever make a regular reuben sandwich again!"

Reviewed Mar. 14, 2011

"My family likes this hot reuben sandwich. I have it in the oven for the second time already. I keep it simple, just mix sauerkraut, dressing, cheese, and cooked corned beef brisket. I liked the sandwich with double the filling."

Reviewed Mar. 9, 2011

"I, too, left out the onions. We love this quick easy dinner!"

Reviewed Feb. 25, 2011

"I love reubens so I made some changes. I omitted the onion (never had a reuben with onion on it) the dill weed and the mustard. I added an extra T. of dressing. I also didn't use sesame seeds. I sprinkled the tops of mine with caraway seeds to mimic the rye bread."

Reviewed May. 9, 2010

"Always a hit with my family!"

Reviewed Mar. 29, 2010

"These were very delish! The sesame seeds accent these perfectly."

Reviewed Mar. 16, 2010

"Since Reuben sandwiches are a favorite of my husband's I thought I'd try making this dish. It was easy and delicious. I've made it three times in the past two weeks since I had to share it with my friends at work. The first try I used to much onion, but after that it was great!"

Reviewed Jun. 17, 2009

"I think the directions are either difficult to understand or they have you do it the hard way. If you have the crescent rolls laying vertically you cut 1 inch strips horizontally. each strip is crossed over the top and attached on the other side!"

Reviewed Dec. 15, 2008

"I actually found this in my TOH magazine, but lost that I found it here again! I've made it half a dozen times! its delish"

Reviewed Sep. 4, 2008

"I'm confused about how to do the braid and cutting 1 inch wide stripes."

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