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Reuben Braid

This is a fun twist on the classic Pampered Chef braid—a square corned beef braid! A preheated stone makes a perfectly crispy crust.

Ingredients

    • 1 pkg (8 oz. or 226 g) crescent rolls
    • ¼-½ lb. (125–250 g) deli sliced corned beef
    • �� cup (75 mL) sauerkraut, drained, rinsed, and squeezed dry
    • 4 slices Swiss cheese
    • 1 egg, beaten
    • 1 tsp (5 mL) Everything Bagel Seasoning (optional)
    • Cornmeal or flour for dusting
    • Optional: Thousand island dressing

Directions

  1. Place the Small Oven Square Pizza Stone (on the Wire Rack) into the Deluxe Air Fryer & Oven and set to STONE BAKE for 15 minutes.
  2. Unroll the crescent rolls on a cutting board and press to seal the perforations. Roll the dough out into a 9" x 13" (23‑cm x 33‑cm) rectangle.
  3. Place the corned beef in a square in the center, leaving ½" (1 cm) from the long sides of the dough and 3" (7.5 cm) from the short sides. Top with the sauerkraut and the cheese.
  4. Cut 8 strips in the dough on each of the short sides about 1" (2.5 cm) apart. To braid, lift the two opposite strips of dough up, twist, and pinch. Tuck the ends up to seal the braid.
  5. Dust the Metal Pizza Peel with cornmeal, then transfer the braid to the peel. Brush the egg over the dough. Sprinkle with the seasoning, if using.
  6. When the display says, “Add Food,” transfer the braid to the preheated stone. Press START.
  7. Remove the stone from the oven and cool for 5 minutes. Serve with the dressing.