Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
I came up with this recipe as a way to make a sandwich that will feed a large group at once. The braid design always impresses the guest at our parties.
** St. Patrick’s Day is March 17th **
Kellie Mulleavy Lambertville, Michigan
Reuben Braids Recipe
Reuben Braids
6 oz. cooked corned beef brisket, chopped (about 1 cup)
1 ½ cups (6 oz.) shredded Swiss cheese
¾ cup sauerkraut, rinsed and well drained
1 small onion, chopped
3 Tbsp. Thousand Island salad dressing
1 Tbsp. Dijon mustard
½ tsp. dill weed
2 packages (8 oz. each) refrigerated crescent rolls
1 egg white, lightly beaten
1 Tbsp. 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 lone side, cut 1 inch wide strips to within 1 inch 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 F. for 25-30 minutes or until golden brown. Cool on wire racks for 5 minutes before cutting into slices. Refrigerate leftovers. 16 servings
(Recipe for Reuben Braids was on www.tasteofhome.com, 2014)
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