Mini Reuben Turnovers Pillsbury Recipes

Steps:

• Heat oven to 375°F In food processor bowl with metal blade, place corned beef, cheese, sauerkraut and mustard. Pulse 2 times for 3 seconds each or until finely chopped.
• Remove half of dough in rolled section from can. Refrigerate remaining half of dough in can. Unroll half of dough and separate into 2 rectangles. Press each into 7 1/2x5-inch rectangle, firmly pressing perforations to seal. Cut each rectangle into 6 (2 1/2-inch) squares.
• Place 1 teaspoon corned beef mixture on each square. Fold 1 corner to opposite corner, forming triangle and pressing edges to seal; place on ungreased cookie sheet.
• With fork, prick top of each to allow steam to escape. Brush tops with egg. Repeat with remaining half of dough and corned beef mixture.
• Bake 9 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm with salad dressing, if desired.

Steps:

• Heat oven to 375°F In food processor bowl with metal blade, place corned beef, cheese, sauerkraut and mustard; pulse 2 times for 3 seconds each or until finely chopped.
• Remove half of crescent dough in rolled section from can; refrigerate remaining half of dough in can.
• Unroll half of dough and separate into 2 rectangles; press each into 7 1/2x5-inch rectangle, firmly pressing perforations to seal.
• Cut each rectangle into 6 (2 1/2-inch) squares. Place 1 teaspoon corned beef mixture on each square.
• Fold 1 corner to opposite corner, forming triangle and pressing edges to seal; place on ungreased cookie sheet.
• With fork, prick top of each to allow steam to escape. Brush tops with egg.
• Repeat with remaining half of dough and corned beef mixture.
• Bake 9 to 14 minutes or until golden brown.
• Immediately remove from cookie sheet. Serve warm with thousand island salad dressing, or horseradish sauce if desired.

Steps:

• In a mixing bowl, beat cream cheese and butter until smooth.
• Refrigerate the egg white.
• Beat the egg yolk and 2 tablespoons water into cream cheese mixture.
• Gradually beat in flour until well blended.
• Shape pastry into a ball.
• Cover and refrigerate for 1 hour.
• Meanwhile, in a large skillet, toss apples with sugar and cinnamon.
• Bring to a boil.
• Reduce heat; cover and simmer for 8-10 minutes or until apples are tender.
• Remove from the heat.
• Turn the pastry onto a lightly floured surface.
• Roll to 1/8-inch thickness; cut into 4-inch circles.
• Top each circle with apple mixture.
• Brush edges of pastry with water; fold pastry over filling and seal edges well.
• In a small bowl, whisk egg white and remaining water; brush over pastry.
• Sprinkle with additional sugar, if desired.
• Place on greased baking sheets.
• Bake at 375 degrees for 18-22 minutes, or until golden brown.
• Remove to wire racks to cool.
• Serve with ice cream, if desired.

Steps:

• Heat oven to 375 degrees.
• On a lightly floured board, roll dough out to a 12 inch square.
• Cut dough into 9 (4 inch) squares.
• Cut meat and cheese in half diagonally to make triangles.
• Layer slices of meat, cheese and pickles on half of each dough square.
• Fold remaining dough over filling ingredients to form a turnover.
• Pinch dough edges tightly to seal, crimp edges with a fork.
• Slash top of turnover with a sharp knife to vent steam.
• Place turnovers on a lightly greased baking sheet.
• Bake for approximately 35 minutes or until well browned.
• Optional- I dip my turnover into the thousand island dressing, you could use your favourite dressing.

Steps:

• Heat oven to 375°F
• In food processor bowl with metal blade, place corned beef, cheese, sauerkraut and mustard; pulses 2 times for 3 seconds each or until finely chopped.
• Remove half of dough in rolled section from can; refrigerate remaining half of dough in can.
• Unroll half of dough and separate into 2 rectangles; press each into 7 1/2x5-inch rectangle, firmly pressing perforations to seal.
• Cut each rectangle into 6 (2 1/2-inch) squares.
• Place 1 teaspoon corned beef mixture on each square.
• Fold 1 corner to opposite corner, forming triangle and pressing edges to seal; place on ungreased cookie sheet.
• With fork, prick top of each to allow steam to escape.
• Brush tops with egg.
• Repeat with remaining half of dough and corned beef mixture.
• Bake 9 to 14 minutes or until golden brown.
• Immediately remove from cookie sheet.
• Serve warm with salad dressing, if desired.