Irish Bread Braid

Ingredients

• 2 cans refrigerated Crescent Dough Sheets

• 6 oz corned beef, sliced

• 2 large red potatoes, cooked and sliced

• 1 cup chopped spinach, cooked

• 1 cup shredded white cheddar cheese

• 1 Tablespoon FRENCH PANTRY Herbs de Provence Mustard

• Egg wash (1 egg beaten with 1 tablespoon water)

• Caraway seeds, for sprinkling (optional)

  Directions

• Heat the oven to 375 F. Place bonmat on Perforated Baking Sheet.

• Unroll dough sheets onto the bonmat. Place sheets side-by-side lengthwise and press into one large rectangle, pinching seam together with fingers.

• Place corned beef in the center of the dough in an 8-inch wide strip. Spread the Herbs de Provence mustard on top of the slices of corned beef. Top with spinach, then the potatoes, then sprinkle with the cheese.

• Using the Cake Server 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 for 25 minutes or until a deep golden brown; let cool for 5 minutes before slicing with the Cake Server Knife.