Reuben Braids Recipe
- 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. Yield: 2 loaves (8 servings each).
Reviews for Reuben Braids(13)
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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
i tried this and whipped up a sour cream, whole grain dijon mustard and tarragon dipping sauce! yum!
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>)
This recipe is wonderful! It was delicious and I doubt I will ever make a regular reuben sandwich again!
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