St. Patrick's Day

I wanted to start a holiday tradition this year, since we don't have any for St. Patrick's Day, I decided to try this yummy looking recipe and it turned out so delicious I had to share!

Ingredients:

•1 Loaf Rhodes™ Bread Dough, or 12 Rhodes™ Dinner Rolls, thawed to room temperature

•1/3 cup Thousand Island dressing

•1/2 pound thinly sliced corned beef

•8 slices Swiss cheese

•2 cups sauerkraut, drained

•1 egg, beaten with water

•2 tablespoons caraway seeds

Method:
Spray counter lightly with non-stick cooking spray. Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes. Remove wrap from dough and pour dressing lengthwise in a 4-inch strip down center of dough. Top with corned beef, Swiss cheese and sauerkraut. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid.
Lift braid with both hands and place on a large sprayed baking sheet. Brush with egg wash and sprinkle with caraway seeds. Bake at 350°F 30-35 minutes or until golden brown. Cool slightly and slice to serve.
 
 

I wanted to try brussel sprouts instead of boiled cabbage so I roasted them at 400 for about 20 minutes tossed in olive oil, salt and pepper. They turned out really well! I'll definately make this again.

We made lime bars for dessert, but the pictures didn't turn out, they we delicious. Hope you all had a fun St. Patrick's Day, and maybe tried a new tradition of your own!