Easy 5-Ingredient Reuben Braid

This Easy 5-Ingredient Reuben Braid combines layers of sliced corned beef, Swiss cheese, sauerkraut, and Marie’s Thousand Island Dressing, all wrapped in a refrigerated puff pastry! It is a delicious dinner that’s perfect for any night of the week. It’s a twist on your typical Reuben sandwich and a fun addition to your menu.

I absolutely LOVE a good Reuben Sandwich. The corned beef, sauerkraut, and Swiss cheese are perfect together, but when you add Marie’s Thousand Island Dressing and Dip to the mix, it truly does take this braid recipe over the top. I usually make this for St. Patrick’s Day, but you can make it any time you need a quick, tasty meal.

A good braided dough recipe makes an easy weeknight meal or a light lunch. Pair it with some fresh fruit or veggies, some chips, or a salad, and you’ve got all you need to fill up some tummies!

Ingredients for my Easy 5-Ingredient Reuben Braid

Puff Pastry Dough: In the past I’ve used my Homemade Pizza Dough or a refrigerated pizza crust from the grocery store, but I’ve changed the recipe and prefer to make it with puff pastry dough as there’s a bit more height and flakiness, and I do prefer the taste. But, imagine how delicious this would be with some rye pizza dough to replicate the flavors of original Reuben sandwiches? YUM!

Corned beef: And nothing but. Please don’t use anything else. It won’t taste the same.

Swiss cheese: Yes, there are definitely other cheeses out there, but Swiss is perfect for this recipe. It melts well and isn’t overpowering, so it blends really well with all the other flavors.

Sauerkraut: I know, some people aren’t nuts about the stuff, but trust me, you won’t want to omit it. The sourness is the perfect contrast to the sweetness of the dressing.

Marie’s Thousand Island Dressing. This is truly the piece de résistance of this Reuben. I love the creaminess of it. Plus, the flavor definitely left me craving more, so I served it as a dip alongside it, too! I have a hard time imagining this sandwich braid without it! If you can’t find Marie’s, substitute your favorite brand.

The detailed ingredients list can be found in the printable recipe card below! 

How to Make a Corned Beef Sauerkraut Reuben Braid

First, I make sure to remove the sheet of pastry dough from the freezer to thaw at least 40 minutes before I’m ready to start rolling and cutting into it. During this time, I’ll prepare all of my other ingredients, and I’ll preheat the oven to 400 degrees F.

I then place some parchment on a clean work surface. I put the thawed pastry dough sheet onto the parchment and gently roll it out into a 10 x16-inch rectangle. Using a knife or pizza cutter, I make slices down both long sides of dough, 1 ½ inches thick and 3 inches into the center.

Next, I spread some dressing over the middle of the dough. Then I place the corned beef evenly over the center of the dough.

Do the same with the cheese. I usually break the slices of Swiss cheese so I can place them evenly on top of the beef. Then I put forkfuls of sauerkraut on top of the cheese.

Now, I pour about 1/4 -1/3 cup of dressing (depending on how much I am in the mood for) into one corner of a sandwich bag. Then I cut a small hole into the opposite corner and squeeze the dressing all over the sauerkraut. I found it easiest to distribute it this way as opposed to using a knife.

I fold up one end of the dough and secure it by folding in the first two strips of dough. Then I continue down the length of the dough, alternating strips to make the braid, stopping before the last two.

I bring the end up and over, then fold in the last strip or two to hold it firm. Those bottom strips are the key to holding everything together!

I use an egg wash (one egg mixed with a tablespoon of water) and brush it over the top and sides of the braid to give it a nice golden brown finish. Then I bake it in the preheated oven for 15-18 minutes, until golden brown. I serve it with some additional Marie’s Dressing for dipping.

Recipe Notes

I’ve made this with crescent rolls, as well as my homemade pizza dough, but I do prefer both the height and taste of the pastry dough. Feel free to use whichever you choose. If using the pizza dough or crescent roll dough, my suggestion would be to preheat the oven to 375°F and bake for 20-25 minutes until golden. 

Sprinkle the crust with some caraway seeds for added crunch! 

FAQs

What do you serve with this 5- Ingredient Reuben Braid?

I think it’s delicious served with some dill pickles and potato chips. The sourness of the pickles and crunch of the chips tie everything together.

How do I store leftover Reuben Braid?

I slice this and store it in an airtight container in the fridge for 3-5 days. It makes great leftovers for lunch. I just heat it up in the microwave, but you could use an air fryer for 10-15 minutes or reheat it in the oven as well.

Can I freeze a Reuben Braid?

Yes, you can freeze it once baked and cooled completely. Wrap the whole thing in plastic wrap and store it in an extra-large freezer bag (or double wrap it. Freeze for up to 1 month. Thaw overnight in the fridge, then reheat before serving!

More Braid Recipes You’ll Love

These recipes are popular for a reason! Try one of these varieties next time:

Taco Braid

Spaghetti and Meatball Braid

Denver Scrambled Breakfast Braid

What kind of braid should I try next? If you tried this Easy 5-Ingredient Reuben Braid recipe, I’d love to hear what you thought! Let me know in the comments.

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This post was originally published April 2, 2021. It has been updated in format on May 6, 2026.

I am proud to be partnering with Marie’s Dressing to bring you this sponsored post. As always, all opinions are 100% my own.

The post Easy 5-Ingredient Reuben Braid appeared first on 365 Days of Baking.