Easy Reuben Braid
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This easy 5-ingredient Reuben Braid with layers of sliced corned beef, Swiss cheese, sauerkraut, and Marie's Thousand Island Dressing wrapped in a refrigerated pizza crust, is a delicious dinner that's perfect for any night of the week. It's a twist (get it, braid - twist? 😂) on your typical Reuben sandwich and a fun addition to add to your menu.
Ingredients
- 1 sheet puff pastry dough thawed
- ¼ cup Marie's Thousand Island Dressing and Dip
- 12 slices corned beef about a ½ lb.
- 8 slices Swiss cheese
- 8 ounces sauerkraut drained well
- ⅓ cup Marie's Thousand Island Dressing and Dip plus additional for dipping
Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
- Preheat oven to 400° F.
- Place a sheet of parchment on a clean work surface. Put the thawed pastry dough onto the parchment and gently roll it out so that it measures about 10 X 15-inches. Using a knife or pizza cutter, make slices down both long sides of the dough 1 ½ inches thick and 3 inches into the center.
- Beginning at one end of the braid and leaving about 1/2 -1 inch both at the top and the bottom, spread the ¼ cup of Marie's Thousand Island Dressing over the center of the dough. Cover evenly with the slices of the corned beef. Then evenly place 8 slices of Swiss cheese. You may have to break the slices in half to completely cover. Place forkfuls of sauerkraut over the cheese and spread evenly.
- Pour the 1/3 cup of Marie's Thousand Island Dressing into a corner of the sandwich bag. Cut a small hole in the opposite corner and using it as a piping bag, squeeze the dressing all over the sauerkraut. It's easiest applying the dressing this way as opposed to spreading with a knife.
- Fold one end of the dough up and over the contents as much is possible and wrap the first two strips over to secure it. Repeat the wrapping with every other dough strip until you reach the last two. Fold that end up and use the last two strips to secure.
- Mix the egg with 1 tablespoon water, and with a pastry brush, brush over the top and sides of the braid (you will probably have some left over). Place the braid with the parchment onto the rimmed baking sheet and bake for 15-18 minutes, until golden.
- Serve with additional Marie's Thousand Island Dressing for dipping.
Notes
I've made this with crescent rolls, as well as my homemade pizza dough, but I do prefer both the height and taste from the pastry dough. Feel free to use which ever you choose. If using the pizza dough or crescent roll dough, my suggestion would be to preheat the oven to 375°F, and bake for 20-25 minutes until golden.
Nutrition
Serving: 1g | Calories: 750kcal | Carbohydrates: 36g | Protein: 24g | Fat: 56g | Saturated Fat: 17g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 23g | Trans Fat: 0.01g | Cholesterol: 118mg | Sodium: 1649mg | Potassium: 383mg | Fiber: 3g | Sugar: 7g | Vitamin A: 437IU | Vitamin C: 24mg | Calcium: 343mg | Iron: 4mg