We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    596
  • Pinterest
    0
  • Email
    0
  • Facebook
    0

Reuben Crescent Braid

(9)
  3 reviews
  • 20 min prep time
  • 55 min total time
  • 8 ingredients
  • 8 servings
  • Pinterest
    0
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    596

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.

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
Calories from Fat
240
% Daily Value
Total Fat
26g
40%
Saturated Fat
9g
45%
Trans Fat
3 1/2g
Cholesterol
60mg
20%
Sodium
1100mg
46%
Total Carbohydrate
26g
9%
Dietary Fiber
1g
4%
Sugars
3g
Protein
12g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
15%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved