Reuben Party BraidMarch 24, 2013
It was only very recently that I learned about the Reuben sandwich. That is to say, I only recently ventured to try one. I really love the combination of sour and creamy with the corned beef and, for my Saint Patrick’s shindig, I wanted to make a version that was easy to grab and eat for my guests and found this one. If you aren’t a big corned beef or pastrami fan, then you could always make it a lighter option with turkey. Don’t like the dressing? Try adding more dijon instead!
You will need:
- 1 c (~6 oz) cooked corned beef brisket, chopped
- 1 1/2 c Swiss cheese, shredded
- 3/4 c sauerkraut, rinsed and excess moisture removed
- 1 small onion, chopped
- 3 T Thousand Island dressing
- 1 T Dijon mustard
- 1/2 t dill weed
- 2 packages (8 oz each) refrigerated crescent rolls
- 1 egg white, lightly beaten
- 1 T sesame seeds
Then you will…
- Preheat your oven to 375 degrees. Line two baking sheets with parchment paper.
- In a large bowl, mix together the brisket, cheese, kraut, onion, dressing, mustard and dill.
- Unroll one tube of the crescent roll dough onto a baking sheet. Seal seams and perforations.
- Spread half of the filling down the center of the rectangle.
- On each long side, cut one-inch-wide strips to within 1 inch of the filling.
- Starting at one end, fold alternating strips at an angle across the filling. Seal ends.
- Repeat with the remaining dough and filling.
- Brush egg white over the braids and sprinkle with sesame seeds.
- Bake for 25-30 minutes until golden brown.
- Let cool on a wire rack for at least 5 minutes before cutting into slices and serving.