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Baked Rueben Braid

Ingredients:

1 loaf Rhodes™ Bread Dough or 12 Rhodes™ Dinner Rolls, thawed
1/3 c. Italian salad dressing
1 lb. thinly sliced pastrami
8 slices Swiss cheese
2 c. sauerkraut, drained
1 egg white, beaten
Caraway seeds

Instructions:

Spray board or countertop with non-stick cooking spray. Roll loaf or combined dinner rolls into a 12x16-inch rectangle. With a clean ruler, gently mark a 4-inch strip lengthwise down the center. Then mark dough into 1 1/2-inch strips horizontally. Pour dressing down the center of dough.

Top with pastrami and cheese. Spoon sauerkraut over cheese.

Make cuts on marked lines from edge to within 1-inch of filling.

Begin braid by folding top and bottom rows toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under. Lift braid with both hands and place on a large sprayed baking sheet.

Brush with beaten egg white and sprinkle with caraway seeds. Bake at 350°F 30-35 minutes.

This farm news was published in the March 22, 2006 issue of Farm World.

3/22/2006