Irish Bread Braid Recipe

Ingredients

2

                        can (8 oz) refrigerated Pillsbury™ Original 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)

Preparation

Heat oven to 375°F. Line a baking sheet with a silicone mat or spray with cooking spray.

Unroll dough sheets onto prepared baking sheet. Place sheets side-by-side lengthwise and press into one large rectangle, pinching seam together with fingers.

Place corned beef in center of dough in a 8-inch wide strip. Top with spinach, then potatoes. Sprinkle with cheese.

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.

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.