Cristina Cooks: Reuben Braids

Cristina Cooks: Reuben Braids


  • 6 ounces cooked corned beef brisket, chopped (about 1 cup)
  • 1-½ cups (6 ounces) shredded Swiss cheese
  • ¾ cup sauerkraut, rinsed and well drained
  • 1 small onion, chopped
  • 3 tablespoons Thousand Island salad dressing
  • 1 tablespoon Dijon mustard
  • ½ teaspoon dill weed
  • 2 packages (8 ounces each) refrigerated crescent rolls
  • 1 egg white, lightly beaten
  • 1 tablespoon sesame seeds

16 Servings
Prep: 15 min.
Bake: 25 min. Yield: 2 loaves (8 servings each) Recipe:

  1. In a large bowl, combine the first seven ingredients.
  2. Unroll one tube of crescent dough onto an ungreased baking sheet; seal seams and perforations.
  3. Spread half of corned beef filling down center of rectangle.
  4. On each long side, cut 1-in.-wide strips to within 1 in. of filling.
  5. Starting at one end, fold alternating strips at an angle across filling; seal ends. Repeat with remaining crescent dough and filling.
  6. Brush egg white over braids; sprinkle with sesame seeds.
  7. Bake at 375° for 25-30 minutes or until golden brown.
  8. Cool on wire racks for 5 minutes before cutting into slices.
  9. Refrigerate leftovers.
Cristina Cooks Reuben Braids

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