This is a fun twist on the classic Pampered Chef braid—a square corned beef braid! A preheated stone makes a perfectly crispy crust. I skip the deli slice corned beef though and use my SLOW COOKER corned beef leftovers that were frozen with the sauerkraut. We also like to skip the Everything bagel seasoning – it just isn’t necessary.
REUBEN BRAID serves 4
8 ounce package crescent rolls
½ pound crockpot reuben leftovers, squeezed dry
1/3 cup WELL drained sauerkraut
4 slices Mozzarella or Provolone cheese
1 egg, beaten
Homemade Thousand island dressing for dipping
- Preheat oven to 375°.
- Preheat your baking pan or stone for a crispier crust.
- Unroll the crescent rolls on a cutting board and press to seal the perforations. Roll the dough out into a 9″ x 13″ rectangle.
- Place the corned beef mixture in a square in the center, leaving ½” from the long sides of the dough and 3″ from the short sides.
- Top with the extra sauerkraut, if using and the cheese.
- Cut 8 strips in the dough on each of the short sides about 1” apart.
- To braid, lift the two opposite strips of dough up, twist, and pinch. Tuck the ends up to seal the braid.
- Transfer completed braid to baking pan or stone using a pizza peel or extra large spatula.
- Brush the egg over the dough.
- Sprinkle with the seasoning, if using.
- Bake 20-25 minutes or until golden brown and cooked through.
- Remove the stone from the oven and cool for 5 minutes.
- Serve with the dressing.
Delicious!