Baked Corned Beef, Spinach, and Swiss Cheese Braid

19 Mar
Corned Beef Spinach and Swiss Cheese Braid 1

Corned Beef Spinach and Swiss Cheese Braid

I am so pleased with this! Although it’s another “what to do with your leftover corned beef from St. Patrick’s Day post,” I promise you this one is over the top. My husband and daughter raved at how good this was. I am tickled pink. We ate half of this “sandwich” and my daughter said she wanted to take the entire other half to school for lunch the next day. (My husband put his foot down on that, as he wanted some for lunch too!)

I’m astounded that I actually baked a bread-type item without it being a total failure. Believe me, I had my doubts. My prep shots looked like I had a disaster in the making, but I am so happy with how it turned out — not only in taste, but in appearance. The crescent pastry puffs up nicely and hides most of the defects from squishing the seams of the dough together, cutting it up, then braiding it. (I also added some sesame seeds on top at the last minute, what a great idea!)

Corned Beef Spinach and Swiss Cheese Braid 3

Corned Beef Spinach and Swiss Cheese Braid ~ Uncut

Another bonus: Super easy to make and only 6 or 7 ingredients. Probably 15 or 20 minutes prep time, then in the oven it goes for 25 minutes. If you still have some leftover corned beef in the fridge, I highly recommend making this. (Or just go out and buy some deli-sliced.) I doubt you will be sorry.

Corned Beef, Spinach, and Swiss Cheese Braid

6-ounce bag fresh spinach
2 8-ounce canisters refrigerated butter-flavored crescent rolls
1 1/2 cups cooked corned beef, sliced/chopped
Yellow mustard
4 ounces Swiss cheese, grated
1 egg white, beaten
Sesame seeds (optional)

Preheat the oven to 375 degrees. Steam the spinach with a few splashes of water in the microwave (or other method) covered in a bowl for a few minutes. I used a smallish bowl and had to do two batches. Strain all the water out by pressing on it with paper towels in a colander to get as much moisture out as you can.

Spinach and Zak Spoon

Turn that Frown Upside Down! I love my new Zak Spoons and Serving Tray

Next, line a baking sheet with parchment paper (or spray with baking oil). Roll out the crescent rolls and press the seams together as shown below on top of it. Feel free to brag how you can do that better than me.

Crescent Dough Pressed Together

Crescent Dough Pressed Together

Add the sliced/chopped corned beef down the middle.

Corned Beef on Pastry Dough

Corned Beef on Pastry Dough

Squirt yellow mustard all over it. A pattern is optional.

Mustard on Corned Beef

Mustard on Corned Beef

Top evenly with spinach.

Spinach on Mustard and Corned Beef

Spinach on Mustard and Corned Beef

Spread the grated cheese over the spinach.

Swiss Cheese Over Everything

Swiss Cheese Over Everything!

Next cut the pastry dough on both sides with kitchen scissors in about 1/2-inch slices just up to the filling, as shown below.

Cresent Dough Cut

Crescent Dough Cut

“Braid” the dough slices over the filling. Don’t panic halfway through braiding when it looks a mess.

Sandwich Loaf Halfway Braided

Sandwich Loaf Halfway Braided

Brush the egg white over the top, then sprinkle sesame seeds (optional) over the loaf.

Crescent Pastry Dough with Egg Wash and Sesame Seeds

Crescent Pastry Dough with Egg Wash and Sesame Seeds

Bake for 25 minutes until golden brown. Let rest for 5 minutes, then slice into some delicious hot sandwiches! I’m not a big sandwich eater for dinner, but this was even guest-worthy!

Corned Beef Spinach and Swiss Cheese Braid 2

Corned Beef Spinach and Swiss Cheese Braid

Download and Print this Recipe

Download and Print this Yummy Recipe!

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7 Responses to “Baked Corned Beef, Spinach, and Swiss Cheese Braid”

  1. yourperfectburn March 19, 2014 at 8:09 am #

    Looks delicious. I can not wait to give it a try.

    Like

  2. tinywhitecottage March 19, 2014 at 10:41 am #

    This looks fantastic! I want to try this. Love the braid technique. Impressive!

    Like

  3. StefanGourmet March 21, 2014 at 9:15 am #

    Looks great, Kathryn! Is crescent the same as croissant?

    Like

    • anotherfoodieblogger March 21, 2014 at 7:45 pm #

      Sorry for the late reply! Work, time zones, etc. Yes, I do believe it is! I think crescent is the “Americanized” name of a croissant, meaning “crescent-shaped.” But I have no formal training in French or whatever the word croissant came from… :)

      Like

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