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Irish Bread Braid

(17 reviews)
Irish Bread Braid
  • Prep Time 15 min
  • Total Time 45 min
  • Servings 4
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Irish Bread Braid

Corned beef, potatoes, spinach and melty white cheddar cheese all wrapped up in a crescent braid. Kiss me, I'm delicious.

Ingredients

2
cans Pillsbury™ refrigerated Crescent Dough Sheet
6
ounces sliced corned beef
1
cup chopped cooked spinach
2
large red potatoes, boiled, cooled and sliced
1
cup shredded white cheddar cheese
Egg wash (1 egg beaten with 1 tablespoon water)
Caraway seeds, for sprinkling (optional)

Directions

  • 1 Heat oven to 375°F. Line a baking sheet with a silicone mat or spray with cooking spray.
  • 2 Unroll dough sheets onto prepared baking sheet. Place sheets side-by-side lengthwise and press into one large rectangle, pinching seam together with fingers.
  • 3 Place corned beef in center of dough in a 8-inch wide strip. Top with spinach, then potatoes. Sprinkle with cheese.
  • 4 Using a knife or kitchen scissors, cut 1-inch wide strips on long sides of dough (cut the same number of strips on each side) to within a 1/2-inch of the filling. Fold in short sides, then alternately cross strips over the filling to make a braid effect.
  • 5 Brush braid with egg wash, then sprinkle with caraway seeds, if desired. Bake 25 minutes or until a deep golden brown; let cool 5 minutes before slicing.
See Step By Step

STEP BY STEP  

Irish Bread Braid

As prepared by Girl Versus Dough,

If I found this Irish Bread Braid is at the end of a rainbow, I’d be one happy gal.


I never know what to make for St. Patrick’s Day in my kitchen because it all SOUNDS. SO. GOOD. So instead of making corned beef and cabbage or colcannon or shepherd’s pie or soda bread, I usually just get overwhelmed with all the possibilities and end up getting a Shamrock Shake and calling it a day. #sad

But not this year, friends! No sir, no ma’am. This year I’m making this savory crescent braid, all stuffed with corned beef and spinach and potatoes and melty white cheese because, well, I just explained all the reasons. It’s mostly for the melty cheese, though.

To the end of the rainbow!

 

Ingredients for Irish Bread Braid

You’ll want to prepare your ingredients first. If you’re using chopped spinach from the frozen section, make sure it’s thawed and drained completely. You’ll also want to boil the potatoes ahead of time, too, so they have time to cool completely and you can slice them easily.

 

Dough sheets on a baking sheet, with corned beef and spinach

Place the dough sheets on a baking sheet and pinch the edges together to seal into one big rectangle. Top it with corned beef and spinach…

 

Potatoes added on top

Then the taters…

 

Shredded cheese on top

Then the shredded cheese. Use a knife or kitchen scissors to cut the long sides of the dough into 1-inch strips to get it all ready for the braidin’.

 

Folding dough to create braid effect

Fold in the short end, then alternately cross each strip over the filling to make a “braid” effect. Kinda neat, right?

 

Fully braided bread

Once the dough is fully braided, brush on a little egg wash and sprinkle the top with caraway seeds. YUM.

 

Baked braid

Bake the braid until it’s a deep golden brown, the filling is warm and the cheesy is uber-melty, about 25 minutes. Let the bread sit for a few minutes out of the oven before slicing into it, otherwise all that magical cheese will ooze away!

 

Sliced bread braid

Slice the braid into strips and serve, either with some Thousand Island dressing, Dijon mustard or on its own.

Cutaway of finished Irish Bread Braid, ready to eat

If you’re lucky enough to get a slice of this bread braid, then you’re lucky enough…

 



OK, Stephanie (aka Girl Versus Dough) admits – it would still be pretty sweet to find a pot of gold at the end of that rainbow, too. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
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Nutrition Information

No nutrition information available for this recipe
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