Jefferson County Recipe of the Day: Reuben Braids

Have a large group to feed? Try this recipe … Reuben Braids!

Reuben Braids


6 ounces cooked corned beef brisket, chopped (about 1 cup)
1-1/2 cups 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 – 8-ounce packages refrigerated crescent rolls
1 egg white, lightly beaten
1 tablespoon sesame seeds


~Preheat oven to 375°.

~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 the center of the 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 for 25-30 minutes or until golden brown. Cool on wire racks for 5 minutes before cutting into slices.

~Makes 2 loaves (8 servings each).

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