Reuben Crescent Braid

Delicious as a lunch selection or appetizer, this recipe surrounds classic Reuben sandwich ingredients inside a pretty braided bread. From Peter Halferty, III, Bake-Off® Monthly Challenge.

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  • prep time 20 min
  • total time 55 min
  • ingredients 8
  • servings 8
 

Ingredients

2
cans (8 oz each) Pillsbury™ refrigerated garlic butter crescent dinner rolls (8 rolls each)
1
cup finely chopped cooked corned beef
1
cup well-drained sauerkraut
1/2
cup Thousand Island or Russian dressing
1
cup shredded Swiss cheese (4 oz)
1
egg
1
tablespoon water
2
tablespoons pine nuts or sesame seed

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Spray large cookie sheet with cooking spray.
  • 2 Unroll both cans of dough. Place rectangles of dough side by side on cookie sheet with long sides together. Press into 15x12-inch rectangle, firmly pressing perforations and seams to seal.
  • 3 Place corned beef evenly in 6-inch wide strip lengthwise down center of dough. Top with sauerkraut. Spoon dressing evenly over sauerkraut. Sprinkle with cheese.
  • 4 With kitchen scissors or sharp knife, make cuts 1 1/2 inches apart on long sides of dough rectangle to within 1/2 inch of filling. Twisting each strip once, alternately cross strips over filling. Bring short ends over filling, and press to seal. In small bowl, beat egg and water. Brush dough with egg mixture. Sprinkle top with pine nuts.
  • 5 Bake 25 to 30 minutes or until deep golden brown. Let stand 5 minutes before serving. Cut into crosswise slices.
  • 1 Heat oven to 375°F. Spray large cookie sheet with cooking spray.
  • 2 Unroll both cans of dough. Place rectangles of dough side by side on cookie sheet with long sides together. Press into 15x12-inch rectangle, firmly pressing perforations and seams to seal.
  • 3 Place corned beef evenly in 6-inch wide strip lengthwise down center of dough. Top with sauerkraut. Spoon dressing evenly over sauerkraut. Sprinkle with cheese.
  • 4 With kitchen scissors or sharp knife, make cuts 1 1/2 inches apart on long sides of dough rectangle to within 1/2 inch of filling. Twisting each strip once, alternately cross strips over filling. Bring short ends over filling, and press to seal. In small bowl, beat egg and water. Brush dough with egg mixture. Sprinkle top with pine nuts.
  • 5 Bake 25 to 30 minutes or until deep golden brown. Let stand 5 minutes before serving. Cut into crosswise slices.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
(
Calories from Fat
240),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
9g,
9%
Trans Fat
3 1/2g
3 1/2%
),
Cholesterol
60mg
60%;
Sodium
1100mg
1100%;
Total Carbohydrate
26g
26%
(Dietary Fiber
1g
1%
  Sugars
3g
3%
),
Protein
12g
12%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
4%;
Calcium
15%;
Iron
15%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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