Corned Beef Sauerkraut Reuben Braid


1 can prepared pizza dough
1 lb. deli corned beef, sliced
5 slices Swiss cheese
½ cup sauerkraut, drained 
¼ of a cup 1000 island dressing, plus extra for dipping (about an additional ½ cup)
2 Tablespoons butter, melted


Preheat the oven to 350° F. Roll out the dough and with your hands, shape it into a long rectangle. Spread the ¼ cup of 1000 island dressing onto the dough.

Lay corned beef down the center of the dough. Next, layer on your sauerkraut. And finally, top with slices of cheese.

With a knife, make cuts on either side of the dough, approximately ½ inch apart from each other. Starting from the top, take one strip and cross it over to the other side on a diagonal, and then cross the opposite strip of dough over the first one, also in a diagonal. Continue this patter until you reach the bottom.

Carefully transfer to a baking sheet. Brush top with melted butter and bake for approximately 15 – 20 minutes or until the top is golden brown.

After removing from the oven, let rest for 5 minutes and then slice. Use the ½ cup of dressing as a dipping sauce.

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