Baked Reuben Braid
Wed, Dec 07 2011
A few weeks ago I attended a Rhodes demo where I tasted the Rhodes Baked Reuben Braid. It was so delicious I had to make my own the next day. Yes, it was that good. The Baked Reuben Braid is really easy to make and can feed a whole family. I will show you how to make it.
You will need:
- 1 loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature
- 1/3 cup light Italian cheese salad dressing
- 1/2 pound thinly sliced turkey pastrami
- 8 slices Swiss cheese
- 2 cups sauerkraut, drained
- 1 egg white, beaten
- 2 tablespoons caraway seeds
First you will need to spray your counter lightly with non-stick cooking spray. Roll your dough into a 12 x 16 inch rectangle. Cover with plastic wrap and let rest for 10 to 15 minutes. Remove plastic wrap from dough and make cuts 4 inches long and 1 1/2 inches apart on the long sides of your dough. Tip: if your strips are too thin the braid can leak.
Pour the dressing lengthwise in a 4 inch strip down the middle of the dough. Top with pastrami, Swiss cheese and then sauerkraut.
Tip: make sure to drain your sauerkraut really well. I even used paper towel to help remove some of the juices.
Start braiding by folding the top and bottom strips toward filling. Next braid strips left over right, right over left. Finish by pulling the last strip over and tucking under braid. Tip: make sure the end of the strips stay tucked in so they don't lift while baking. Lift braid with both hands and place on a large sprayed baking sheet. Brush with egg white and sprinkle with caraway seeds. Bake at 350 degrees for 30-35 minutes or until golden brown. Cool slightly and slice to serve. Enjoy!
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