Irish Bread Braid

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

I’m making this savory crescent braid, all stuffed with corned beef and spinach and potatoes and melty white cheese This is how you do it: 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. -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… -Then the taters… -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’ -Fold in the short end, then alternately cross each strip over the filling to make a “braid” effect. Kinda neat, right? -Once the dough is fully braided, brush on a little egg wash and sprinkle the top with caraway seeds. YUM. -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! -Slice the braid into strips and serve, either with some Thousand Island dressing, Dijon mustard or on its own. If you’re lucky enough to get a slice of this bread braid, then you’re lucky enough…

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Irish Bread Braid


  • 2 cans Pillsbury Recipe Creations seamless 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)


  1. Heat oven to 375 degrees 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
  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.

Recipe and Photo credit:tablespoon / CC BY-NC-ND

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