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Wed, Dec 07 2011 post by Dianna From whateverdeedeewants

Baked Reuben Braid

All the delicious flavors of a Reuben sandwich are baked up into this beautiful braid. It looks wonderful, but really isn't that hard to make. Rhodes guest blogger, Dianna from Whatever...

This Baked Reuben Braid is really easy to make and is a delicious dessert for the whole family.
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.

 

 

This Baked Reuben Braid is really easy to make and is a delicious dessert for the whole family.
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.
This Baked Reuben Braid is really easy to make and is a delicious dessert for the whole family.

 

 

Pour the dressing lengthwise in a 4 inch strip down the middle of the dough. Top with pastrami, Swiss cheese and then sauerkraut.
This Baked Reuben Braid is really easy to make and is a delicious dessert for the whole family.
Tip: make sure to drain your sauerkraut really well. I even used paper towel to help remove some of the juices.

 

 

This Baked Reuben Braid is really easy to make and is a delicious dessert for the whole family.
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!

 

 

This Baked Reuben Braid is really easy to make and is a delicious dessert for the whole family.
Print

Baked Reuben Braid

Servings: 8 | Skills: Intermediate | Prep Time: 20 min (not including thaw time) | Bake Time: 30-35 min

If you love a Reuben you will love this impressive concoction. It has all of the flavor braided into a great looking table trophy.

Baked Reuben Braid
4.5 / 5  (4 votes, 6 reviews )

Ingredients

1 Loaf Rhodes Bread Dough, or 12 Rhodes Yeast 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

Instructions

Spray counter lightly with non-stick cooking spray. Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes.

Remove wrap from dough and pour dressing lengthwise in a 4-inch strip down center of dough. Top with pastrami, Swiss cheese and sauerkraut. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid.

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°F 30-35 minutes or until golden brown. Cool slightly and slice to serve.

6 Comments

Gary said on Feb 13, 2012
I saw this 4 days ago and had to make it for Sunday supper. I did change it a little, corned beef and thousand island dressing instead of what the recipe called for.
Mine came out a little big at one end because of the poor lacing that I did, but the loaf was huge and beautiful. Only problem mine fed 2 people instead of 4 or 5 and had small leftover for next day. Stood up to microwave very well, much better than regular bread does.
All I can say is it was GREAT. Will be making it again, but will need to make 2 so everyone gets some if kids come to the house.
Julie said on Dec 08, 2011
That looks delicious!
recipes said on Dec 21, 2011
Diana, how skillful your are and your work looks so great. <a href="http://www.iloveallrecipes.com/sausage-potatoes-wrapped/&quot;&gt;my favorite recipes with potatoes and sausages</a>
culinary training said on Apr 13, 2012
That really looks yummy! Give me some of those! :)
Lori said on Oct 14, 2012
Hi Diana, I found this recipe last winter and tried an adaptation using philly cheesesteak as my inspiration. It turned out amazing and my boys gobbled it up. Then, for our annual St Patrick's Day party, I made 3. Two Reuben braids and one Philly Cheesesteak. Our friends ate them and wanted more. They were the hit of my party! Thanks for sharing:)
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