Put this Corned Beef Braid on your dinner menu for St. Patrick's Day!
Course
Main Course
Cuisine
American
Keyword
Corned Beef Braid
Prep Time1hour45minutes
Cook Time20minutes
Total Time2hours5minutes
Servings8
Calories350kcal
AuthorYvonne
Ingredients
12Rhodes Yeast Dinner rolls or 8 Rhodes Texas Rollsthawed to room temperature
1teaspoondijon mustard
8ouncessliced deli corned beef
2cupsspinachcooked
2small potatoesbaked & sliced
salt & pepper to taste
1 1/2cupsgrated Swiss cheese
1eggbeaten
caraway seeds
Instructions
Spray counter lightly with non-stick cooking spray. Combine dinner or Texas rolls and roll into a 12x16-inch rectangle. Cover with plastic wrap and let rest 20-25 minutes.
Remove wrap and spread mustard lengthwise in a 4-inch strip down center of dough. Top with corned beef, spinach and potatoes. Sprinkle potatoes with salt and pepper. Top with grated cheese. 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 alternately over filling. Finish by pulling last strip over and tucking under braid.
Lift braid with both hands and place on sprayed baking sheet. Brush with beaten egg and sprinkle with caraway seeds. Cover with sprayed plastic wrap and let rise 30 minutes. Remove wrap and bake at 375°F 20-25 minutes.