With one of my favorite holidays coming up (St. Patrick’s Day) I thought it was about time to start rolling in a few fun takes on Irish dishes. One of our family favorite Irish bites has to be corned beef. It was actually one of the first meats that my picky-eater of a daughter would eat!
This Irish Braid Bread is sort of a take on an Irish infused Stromboli. It’s a croissant dough that’s wrapped (or braided) around corned beef, cooked spinach, red potatoes, and irish cheddar. Irish cheddar is another family favorite. It’s pretty freaking delicious and if you’ve never tried it, I highly recommend that you do so with this Irish Braid Bread.
I served this Irish Braid Bread with a side salad and some thousand island dressing for dipping if desired, though really this braid is perfectly delicious all on it’s own and doesn’t need any sauce. Which is why I removed it from the actual ingredient list below.
All in all, this Irish Braid Bread is a tasty loaded bread that is as fun as it is festive as we head for March. This Irish Braid Bread would also be great served with some Guinness French Onion Soup.
TheSkinnyFork.com Croissant dough with corned beef, spinach, irish cheddar, and some potatoe loaded inside. Perfect as a part of a St. Patricks Day dinner! Prep Time: 10 Minutes • Cook Time: 25 Minutes
Servings: 8 • Serving Size: 1 Slice • Calories: 337 • Fat: 12 g • Saturated Fat: 5 g • Carb: 43 g • Fiber: 3 g • Protein: 15 g • Sugar: 2 g • Sodium: 740 mg
• 2 (8 Oz.) Cans Reduced Fat Refrigerated Crescent Roll Dough, Rolled Out/Seamless
• 6 Oz. Deli Sliced Corned Beef
• 1 C. Cooked & Chopped Baby Spinach
• 2 Large Red Potatoes, Boiled, Cooled & Sliced Thin
• 1 C. Shredded Irish Cheddar
• 1 Whole Large Egg
• 1 Tbsp. Water
• Crushed Rosemary
Directions:
Preheat the oven to 375 degrees F. and line a baking sheet with a silicone mat, foil, or parchment paper for easy clean up. Give it a light coat of non-stick cooking spray and set aside.
Set the two pieces of crescent dough together to layer one over the other by at least an inch of overhang. Punch to seal the two seams together and roll out to be about 11x15“ big.
Place the 6 Oz. corned beef in the middle of the dough.
Top with the 1 C. cooked spinach, 2 sliced red potatoes, and the 1 C. shredded cheese.
Use a knife or kitchen shears to cut 1” thick strips of dough along two sides. (Cut the same number of strips on either side.)
Fold the strips in one over the other to ‘braid’ the dough together over the filling items.
Mix the 1 egg and 1 Tbsp. water together in a small bowl and brush the egg wash over the top of the braid.
Sprinkle with crushed rosemary if desired and place in the oven to bake for about 25 minutes or until the dough is browned and cooked through.
Once done, remove from the oven and cool slightly before cutting into 8 pieces to enjoy right away.
Step-by-Step Photos:
Nutritional Claims: Balanced • Sugar Conscious • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Sulphite Free