Reuben Braids

1 piece equals 195 calories, 12 g fat (4 g saturated fat), 21 mg cholesterol, 469 mg sodium, 13 g carbohydrate, trace fiber, 7 g protein.

Reuben Braids
Reuben Braids

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    ounces cooked corned beef brisket, chopped (about 1 cup)

  • 1-1/2

    cups (6 ounces) shredded Swiss cheese

  • 3/4

    cup sauerkraut, rinsed and well drained

  • 1

    small onion, chopped

  • 3

    tablespoons Thousand Island salad dressing

  • 1

    tablespoon Dijon mustard

  • 1/2

    teaspoon dill weed

  • 2

    packages (8 ounces each) refrigerated crescent rolls

  • 1

    egg white, lightly beaten

  • 1

    tablespoon sesame seeds

Directions

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 long side, cut 1-in.-wide strips to within 1 in. 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° for 25-30 minutes or until golden brown. Cool on wire racks for 5 minutes before cutting into slices. Refrigerate leftovers. Yield: 2 loaves (8 servings each) Freezer Option: Freeze cooled unsliced loaf in heavy duty foil. To use, remove from freezer 30min before reheating. Remove from foil and reheat loaf on a greased baking sheet in a preheated 325 oven until heated through.

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