This is a delicious way to use left-over corned beef after St. Patrick's Day. You could also adapt it to use other sliced meats and cheeses.
8 frozen dinner rolls or 1 loaf frozen bread, thawed (or make your own bread dough)
3 Tbs. Thousand Island Dressing
6-8 slices Swiss cheese
1 - 2 C. sauerkraut
1 tsp. caraway seeds
1/2 tsp. black pepper
1/3 pound thinly sliced corned beef
extra Thousand Island dressing for dipping
Roll dough into 9x13" rectangle. Spread dressing evenly over dough. Arrange cheese slices evenly over dressing. Sprinkle with sauerkraut, caraway seeds and pepper. Top with corned beef slices. Starting from a long side, roll up jelly-roll style. Using a serrated knife, cut into 8 slices. Place cut side up on a sprayed baking sheet (secure with toothpicks if needed.) Cover with damp towel or plastic wrap and let raise 30-45 minutes. Uncover and bake at 350* for 20-25 minutes. Serve warm with extra dressing for dipping if desired. (They're also pretty good at room temp.)
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1 comment:
Did you say "Reuben"? I love them! Don't care much for caraway seeds but easy enough to omit. I should have plenty of left over meat to give it a try! Thanks mom.
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