Can I use a different type of meat?

Absolutely! Experiment with your favorite deli meats or try it with turkey for a tasty variation.

Can I make this recipe ahead of time?

Yes, assemble the braid, refrigerate, and bake when ready for a convenient and freshly baked treat.

Certainly! Feel free to skip the pine nuts or substitute with another nut or seed of your choice.

Use your preferred dressing, whether it's classic Russian, Thousand Island, or your favorite Reuben sauce.

While it's best fresh, you can freeze leftovers. Reheat in the oven for a delicious, crispy texture.

A delicious meal that’s as easy as it is impressive looking. Change up the crust to add your own “twist”.

Prep Time 20m | Cook Time 30m | Ingredients 8 | Serves 4

Heat oven to 375°F. Spray large cookie sheet with cooking spray.
Unroll both cans of dough. Place rectangles of dough side-by-side on a cookie sheet with long sides together.
Press into a 15×12-inch rectangle, firmly pressing perforations and seams to seal.
Place corned beef evenly in 6-inch wide strip lengthwise down center of the dough.
Top with sauerkraut. Spoon dressing evenly over sauerkraut. Sprinkle with cheese.
With kitchen scissors or sharp knife, make cuts 1 1/2 inches apart on long sides of dough rectangle to within 1/2 inch of filling. Twisting each strip once, alternately cross strips overfilling.
Bring short ends over filling, and press to seal. In a small bowl, beat egg and water. Brush dough with egg mixture. Sprinkle top with pine nuts.
Bake 25 to 30 minutes or until deep golden brown.
Let stand 5 minutes before serving.
Cut into crosswise slices.

2 cans (8 oz each) refrigerated garlic butter crescent dinner rolls (8 rolls each)
1 cup finely chopped cooked corned beef
1 cup well-drained sauerkraut
½ cup Thousand Island or Russian dressing
1 cup shredded Swiss cheese (4 oz)
1 egg
1 tbsp water
2 tbsp pine nuts or sesame seed