Share
Cristina Cooks: Reuben Braids
Ingredients

Ingredients:

  • 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

For More Great "Taste of Home" Recipes, go to www.tasteofhome.com.

Brunch Recipe Ideas
Brunch Recipe Ideas
ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT