Reuben Braid Recipes

FLAKY REUBEN BITES

Steps:

• Heat oven to 375°F.
• If using crescent rolls: Unroll dough into 2 long rectangles. Press each to form 12-inch-long rectangle; press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Press each to form 12-inch-long rectangle.
• Layer half of corned beef on each dough rectangle, cutting to fit if necessary. Top each with cheese and sauerkraut. Starting at long side, roll up each tightly; seal long edges. Place, seam side down, on ungreased cookie sheet; tuck edges under.
• Bake 12 to 14 minutes or until golden brown.
• Meanwhile, in small bowl, mix dipping sauce ingredients.
• To serve, cut warm rolls into 1-inch slices; place on serving platter. Serve with dipping sauce.

REUBEN BREAD PUDDING

Steps:

• Preheat oven to 350°. In a large bowl, toss bread cubes with butter. Stir in corned beef, sauerkraut and 1/2 cup cheese; transfer to a greased 11x7-in. baking dish., In same bowl, whisk eggs, milk, salad dressing, mustard and pepper; pour over top. Bake, uncovered, 30 minutes. Sprinkle with remaining cheese. Bake until top is golden and a knife inserted in the center comes out clean, 5-7 minutes longer.

REUBEN CRESCENT BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
• Mix together the sauerkraut and thousand island salad dressing in a bowl until well combined. Unroll the crescent roll dough, and cut dough in half; place one half of the dough onto a floured work surface, and pinch the perforations of the dough closed to make 1 sheet. Roll the dough sheet out to about 12 inches square, and fit the dough into the prepared baking sheet. Pinch perforations closed on 2nd half of dough; roll out to about 9 inches square, and set aside.
• Prebake the dough crust in the baking dish in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven, and place 4 slices of cheese into the bottom of the crust; top cheese slices with the corned beef, and spread with the sauerkraut mixture. Lay 4 remaining slices of Swiss cheese on top of the sauerkraut mixture. Lay the 2nd sheet of crescent roll dough onto the filled baking sheet, and press the top crust down onto the edges of the dish to seal. Brush with beaten egg white.
• Bake in the oven until the cheese is melted and the crust is golden brown, 15 to 20 minutes; let stand about 5 minutes before slicing.

REUBEN ROUNDS

Steps:

• Preheat oven to 400°. Unfold puff pastry; layer with cheese, corned beef and sauerkraut to within 1/2-in. of edges. Roll up jelly-roll style. Trim ends and cut crosswise into 16 slices. Place on greased baking sheets, cut side down. Sprinkle with caraway seeds., Bake until golden brown, 18-20 minutes. Serve with salad dressing.

REUBEN BRAIDS

Steps:

• In a large bowl, combine the first seven ingredients. Unroll one tube of crescent dough onto an ungreased baking sheet; seal seams and perforations.
• Spread half of corned beef filling down center of rectangle. On each long side, cut 1-inch wide strips to within 1-inch of filling. Starting at one end, fold alternating strips at an angle across filling; seal ends. Repeat with remaining crescent dough and filling. Brush beaten egg white over braids; sprinkle with sesame seeds.
• Bake at 375 for 25-30 minutes or until golden brown. Cool on wire racks for 5 minutes before cutting into slices. Refrigerate leftovers.