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Corned Beef Braid recipe (Breakfast)

Yield: 8 Servings

12   Rhodes Dinner rolls or 8 Rhodes Texas Rolls, thawed to room temperature
1 teaspoon dijon mustard
8 oz sliced deli corned beef
2 cups spinach, cooked
2   small potatoes, baked & sliced
salt & pepper to taste
cups grated Swiss cheese
1   egg, beaten
caraway seeds

Posted by Rhodes Bake-N-Serv on Mar 2, 2015


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 ½-inches apart on long sides of dough to within ½-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.


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