Irish Bread Braid
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cans Pillsbury™ refrigerated Crescent Dough Sheet
ounces sliced corned beef
cup chopped cooked spinach
large red potatoes, boiled, cooled and sliced
cup shredded white cheddar cheese
Egg wash (1 egg beaten with 1 tablespoon water)
Caraway seeds, for sprinkling (optional)
Heat oven to 375°F. Line a baking sheet with a silicone mat or spray with cooking spray.
Unroll dough sheets onto prepared baking sheet. Place sheets side-by-side lengthwise and press into one large rectangle, pinching seam together with fingers.
Place corned beef in center of dough in a 8-inch wide strip. Top with spinach, then potatoes. Sprinkle with cheese.
Using a knife or kitchen scissors, cut 1-inch wide strips on long sides of dough (cut the same number of strips on each side) to within a 1/2-inch of the filling. Fold in short sides, then alternately cross strips over the filling to make a braid effect.
Brush braid with egg wash, then sprinkle with caraway seeds, if desired. Bake 25 minutes or until a deep golden brown; let cool 5 minutes before slicing.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
3 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 1 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- If I found this Irish Bread Braid is at the end of a rainbow, I’d be one happy gal.I never know what to make for St. Patrick’s Day in my kitchen because it all SOUNDS. SO. GOOD. So instead of making corned beef and cabbage or colcannon or shepherd’s pie or soda bread, I usually just get overwhelmed with all the possibilities and end up getting a Shamrock Shake and calling it a day.But not this year, friends! No sir, no ma’am. This year I’m making this savory crescent braid, all stuffed with corned beef and spinach and potatoes and melty white cheese because, well, I just explained all the reasons. It’s mostly for the melty cheese, though.To the end of the rainbow!You’ll want to prepare your ingredients first. If you’re using chopped spinach from the frozen section, make sure it’s thawed and drained completely. You’ll also want to boil the potatoes ahead of time, too, so they have time to cool completely and you can slice them easily.Slice the braid into strips and serve, either with some Thousand Island dressing, Dijon mustard or on its own.If you’re lucky enough to get a slice of this bread braid, then you’re lucky enough!