Serves: 12
Total Calories: 267
Yield: 12
Spray counter lightly with non-stick cooking spray. Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes. Remove wrap from dough and pour dressing lengthwise in a 4-inch strip down center of dough. Top with pastrami, Swiss cheese and sauerkraut. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid. Lift braid with both hands and place on a large sprayed baking sheet. Brush with egg white and sprinkle with caraway seeds. Bake at 350°F 30-35 minutes or until golden brown. Cool slightly and slice to serve.
This Baked Reuben Braid recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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