Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, reuben rolls. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Reuben rolls is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Reuben rolls is something which I’ve loved my whole life.
To bake: spray sheet pan with spray oil, place rolls seam side down, spray liberally with more spay oil. These reuben rolls are stuffed with chopped corned beef, shredded Swiss cheese, sauerkraut and a dressing made from mayonnaise, Dijon mustard and caraway seeds. An added bonus is the shortcut of using refrigerated pizza dough, which makes these come together incredibly fast.
To get started with this particular recipe, we must first prepare a few ingredients. You can have reuben rolls using 4 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Reuben rolls:
- Make ready 1 1/2 cup thin sliced corned beef shredded
- Take 3/4 cup Sauerkraut drained
- Prepare 1 cup shredded swiss cheese
- Make ready Egg roll wrappers
With a Reuben-esque filling, these cheesy, ham-filled rolls will go great with German beer. I am definitely warming up to the idea of non-traditional egg rolls. It may have been weird for me in the past, when I first "met" Cheeseburger Egg Rolls, but after seeing how tasty they were, I started trying other variations. Last year was the first time I heard about Reuben Egg Rolls.
Instructions to make Reuben rolls:
- Preheat oven to 425 degrees.
- Mix corned beef, sauerkraut and cheese.
- Put 1/4 cup mixture in center of wrapper
- Roll like an egg roll
- Place on greased cookie sheet, spray top with cooking spray.
- Cook around 20 minutes until golden brown.
- Serve with 1000 island dressing.
Lay out the strips of puff pastry and sprinkle with caraway seeds. Layer half of corned beef on each dough rectangle, cutting to fit if necessary. Top each with cheese and sauerkraut. Starting at long side, roll up each tightly; seal long edges. Place, seam side down, on ungreased cookie sheet; tuck edges under.
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