Irish Bread Braid


Irish Bread Braid
Corned beef, potatoes, spinach and melty white cheddar cheese all wrapped up in a crescent braid. Kiss me, I’m delicious.

Ingredients

  • 2 cans Pillsbury™ refrigerated Crescent Dough Sheet
  • 6 ounces sliced corned beef
  • 1 cup chopped cooked spinach
  • 2 large red potatoes, boiled, cooled and sliced
  • 1 cup shredded white cheddar cheese
  • Egg wash (1 egg beaten with 1 tablespoon water)
  • Caraway seeds, for sprinkling (optional)

Preparation

  1. Heat oven to 375°F.
  2. Line a baking sheet with a silicone mat or spray with cooking spray.
  3. Unroll dough sheets onto prepared baking sheet. Place sheets side-by-side lengthwise and press into one large rectangle, pinching seam together with fingers.
  4. Place corned beef in center of dough in a 8-inch wide strip. Top with spinach, then potatoes. Sprinkle with cheese.
  5. 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.
  6. Brush braid with egg wash, then sprinkle with caraway seeds, if desired.
  7. Bake 25 minutes or until a deep golden brown; let cool 5 minutes before slicing.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s