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Reuben Party Braid

March 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…

  1. Preheat your oven to 375 degrees. Line two baking sheets with parchment paper.
  2. In a large bowl, mix together the brisket, cheese, kraut, onion, dressing, mustard and dill.
  3. Unroll one tube of the crescent roll dough onto a baking sheet. Seal seams and perforations.
  4. Spread half of the filling down the center of the rectangle.
  5. On each long side, cut one-inch-wide strips to within 1 inch of the filling.
  6. Starting at one end, fold alternating strips at an angle across the filling. Seal ends.
  7. Repeat with the remaining dough and filling.
  8. Brush egg white over the braids and sprinkle with sesame seeds.
  9. Bake for 25-30 minutes until golden brown.
  10. Let cool on a wire rack for at least 5 minutes before cutting into slices and serving.

20130315 Reuben Braid

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