Email to Amy D.      

Recipe Categories: adraxlir's HOME PAGEABMBread APPETIZERS BarCookies BBQ BEANS BEVERAGES BREAD BREADS-QUICK BREADS-SWEET BREAKFAST CAJUN CAKESandPIES CANDY CASSEROLES CHEESE CONDIMENTS COOKIES CREPES CROCKPOT DESSERTS DIPS__SPREADS EGGS ETHNIC FISHandSEAFOOD FONDUE FROSTINGS FRUIT GERMANFOODS GiftsfromtheKitchen Gravy GRILLING_OUT HALLOWEEN HOLIDAY HOLIDAYCANDY HolidayCookies HolidayDishes HOMEMADE ICE_CREAM ITALIAN_FOODS JAMSandJELLIES LIQUEURS LOWFAT MakeYourOwnMixes MARINADES MARTINI_RECIPES MEATS MexicanFood MUFFINS PASTA PASTRIES PICKLES_and_RELISHES PIZZA PORK POTATOES POULTRY QUICHES RICE SALADandDRESSING SALSA SANDWICHES SAUCES SIDE_DISHES SMOOTHIES SNACKS SOUFFLES SOUPSandSTEWS TO_THINK_ABOUT VEGETABLES WRAPSANDWICHES

Baked Rueben Braid




Source of Recipe


Rhodes


List of Ingredients




1 loaf Rhodes bread dough, thawed & risen
1/3 cup light Italian cheese salad dressing
1/2 lb. thinly sliced turkey pastrami
8 slices swiss cheese
2 cups sauerkraut, drained
1 egg white, beaten
2 tablespoons caraway seeds

Recipe



Spray board or counter with non-stick cooking spray. Roll dough into a 12 x 18-inch rectangle. With a clean ruler, gently mark a 4-inch space down the center. Then mark dough into 2-inch strips horizontally. Pour dressing down the center of the dough. Spread layer of pastrami, then slices of swiss cheese. Top with sauerkraut.

Make cuts on sides from filling to dough edges. Begin braid by folding top row toward filling. Then fold strips left over right, right over left. Fold bottom end towards filling and finish by stretching last strip and tucking under.

Support braid with both hands and place on baking sheet sprayed with non-stick cooking spray. Brush braid with egg white and sprinkle with caraway seeds. Bake at 350F 30-35 minutes or until browned. Cool slightly and slice to serve.

Rhodes Baking Tips

1. Use frozen dough before expiration date on the bag's plastic lock.
2. When purchasing Rhodes frozen bread or roll dough, check packages for these things: Dough should be frozen solid. Rolls or loaves should be separate, not sticking together.
3. Do not re-freeze thawed dough.
4. During thawing and rising phase, always cover frozen dough with plastic wrap. To avoid plastic wrap sticking to dough while rising, coat with non-stick cooking spray. Remove wrap before baking