Reuben Braids Recipe
Reuben Braids Recipe photo by Taste of Home

Reuben Braids Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:16 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 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

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.


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

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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."

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