Baked Reuben Braid

1 loaf Rhodes Bread Dough, thawed and risen

⅓ cup cheese Italian herb dressing

½ lb. thinly sliced turkey pastrami

8 slices Swiss cheese

2 cups sauerkraut, drained

1 egg white, beaten

2 Tbsp. caraway seeds

Spray board or counter with non-stick cooking spray. Roll dough into a 12 x 18-inch rectangle. With a clean ruler, gently mark a 4-inch space down the center. Then mark dough into 2-inch strips horizontally. Pour dressing down the center of the dough. Spread layer of pastrami, then slices of Swiss cheese. Top with sauerkraut.

Make cuts on sides from filling to dough edges. Begin braid by folding the top row toward filling. Then fold strips left over right, right over left. Fold bottom end towards filling and finish by stretching the last strip and tucking under.

Support the braid with both hands and place on a large sprayed baking sheet. Brush braid with egg white and sprinkle with caraway seeds.

Bake at 350° for 30-35 minutes or until browned. Cool slightly and slice to serve.