Tag Archives: Irish

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!


What to Do with Leftover Corn Beef and Other Stuff

12 Mar
Healthy Leftover Corned Beef, Cabbage, and Potato Soup Served

Healthy Leftover Corned Beef, Cabbage

Saint Patrick’s Day is next Monday, and if you are like me you will cook corned beef and cabbage (or hopefully get to eat some!). I have a recipe I posted last year for what to do with the leftovers that is light and healthy that I’d like to re-share with you. I developed a soup that is not heavy at all and will help ease any over-indulgence you had the night or two before.

Get the recipe here: Healthy Leftover Corned Beef, Cabbage, and Potato Soup

Or if you are feeling adventurous, here are some corned beef fritters you can fry up! Corned Beef Fritters

Or if you want a great leftover corned beef appetizer, here’s baked version! (Just slice your corned beef thin instead of using the deli-sliced. Or shred it!) Crispy Reuben Roll-Ups

ALSO: The tallies are in and I will be making Goat’s Cheese Soufflé for my French Dish Challenge #1. I bought the ingredients last weekend and wanted to make it straight away when I got home, but much to my dismay I discovered (and then remembered) that I sold my lovely oval, fluted ramekin dishes at our garage sale two years ago.

This is what they looked like:

Oval Souffle Dishes

My Long Gone Oval Soufflé Dishes

I have the round ramekins to make the soufflé, but to finish them off you need some larger, shallower baking dishes to pour the cream and cheese over the souffles to brown up after removing them from the ramekins.

I then went on a thrift store hunt to find my dishes (OK not mine, but something similar) and ended up hitting every single thrift store in town. I found two cute CorningWare baking dishes  with handles that would work at the third thrift store, but I needed three of them! And then BAM! The next thrift store had one of the exact same ones I had just picked up. Talk about serendipity! (Down note, it cost one dollar more and was dirtier then heck on the bottom. The other two were pristine and unused-looking.)

Last but not least, I was featured in the latest Andeo organization’s emailed newsletter about my Coq Au Vin experience with our foreign exchange student Caroline! She is safe and sound back in Paris now and we really miss her! I wish I could link to the newsletter but it was an email-only version of it. But you can read the experience here if you haven’t already: Coq Au Vin.

OK that is it for my long and ramble-ish corned beef and other stuff post. Next up will be my soufflé post on the weekend. We shall see how it turns out. My husband said he raised goats in his 20s and swears goat cheese is disgusting. I hope to change his mind!

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