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!)
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
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.
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.
Add the sliced/chopped corned beef down the middle.
Squirt yellow mustard all over it. A pattern is optional.
Top evenly with spinach.
Spread the grated cheese over the spinach.
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.
“Braid” the dough slices over the filling. Don’t panic halfway through braiding when it looks a mess.
Brush the egg white over the top, then sprinkle sesame seeds (optional) over the loaf.
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!