Venango County Recipe of the Day: Reuben Braids

| July 17, 2019

Have a large group to feed? Try this awesome recipe!

Reuben Braids


6 oz. cooked corned beef brisket, chopped (about 1 cup)
1-1/2 cups shredded Swiss cheese
3/4 cup sauerkraut, rinsed and well-drained
1 small onion, chopped
3 tbsp. Thousand Island salad dressing
1 tbsp. Dijon mustard
1/2 tsp. dill weed
2 – 8 oz. packages refrigerated crescent rolls
1 egg white, lightly beaten
1 tbsp. sesame seeds


~Preheat oven at 375°.

~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 the corned beef filling down the center of the rectangle.

~On each long side, cut 1″ wide strips to within 1″ of filling. Starting at one end, fold alternating strips at an angle across filling. Seal ends. Repeat with remaining crescent dough and filling.

~Brush egg white over braids. Sprinkle with sesame seeds.

~Bake for 25 to 30 minutes. Cool on wire racks for five minutes before cutting into slices.

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Category: Appetizers, Breads, Local News, News, Recipes