Baked Reuben Braid

Nov 28, 2016

Recipe from Rhodes Kitchen

If you’re looking to satisfy those feelings for yummy comfort food, just head to the freezer for a package of frozen bread dough. Why? Bread dough can easily turn your favorite ingredients into beautiful, filled braids. It’s the complete answer!

This bread braid may look complicated, but if you can flatten a piece of dough and snip and tuck a few strips, then weaving one of these beauties only takes minutes to make. Criss-cross the strips to create a clever twist on the classic Reuben. Packed with pastrami and kraut, it’s a fix-it-fast favorite for a hot homemade lunch.

INGREDIENTS
1 loaf Rhodes™ Bread Dough or 12 Rhodes™ Dinner Rolls, thawed
1/3 cup Italian salad dressing
1 lb thinly sliced pastrami
8 slices Swiss cheese
2 cups sauerkraut, drained
1 egg white, beaten
caraway seeds

DIRECTIONS
1. Spray board or counter top with non-stick cooking spray.

2. Roll loaf or combined dinner rolls into a 12×16-inch rectangle. With a clean ruler, gently mark a 4-inch strip lengthwise down the center. Then mark dough into 11/2-inch strips horizontally.

3. Pour dressing down the center of dough. Top with pastrami and cheese. Spoon sauerkraut over cheese.

4. Make cuts on marked lines from edge to within 1-inch of filling. Begin braid by folding top and bottom rows toward filling. Then braid strips left over right, right over left.  Finish by pulling last strip over and tucking under.

5. Lift braid with both hands and place on a large sprayed baking sheet. Brush with beaten egg white and sprinkle with caraway seeds. Bake at 350°F 30-35 minutes.

Cranberry & Walnut Stuffed Acorn Squash

Nov 28, 2016

Acorn squash stuffed with cranberries, apples, walnuts, spices, and brown sugar is a deliciously sweet and colourful side dish for the holidays.

Prep Time: 15 min  •  Cook Time: 60 min  •  Servings: 2

INGREDIENTS
1 acorn squash, halved and seeded
2 Tablespoons butter
1 cup fresh cranberries (or 1/2 cup dried cranberries)
1/2 cup diced apple
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 cup chopped walnuts

DIRECTIONS
1. Preheat oven to 350°F.

2. Place squash cut-side down in a baking dish. Add 1/4 cup water and bake for 30 minutes. Remove from oven.

3. In a small bowl, combine brown sugar, cranberries, apple, walnuts, and spices.

4. Flip squash over so each half is cut-side up. Add 1 tablespoon of butter to each half. Fill each half with fruit and nut mixture. Return to oven and bake an additional 30 minutes until squash is fork tender and stuffing is golden brown and bubbly.