Corned Beef Reuben Braid

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


Corned Beef Reuben Braid