Reuben Rollups Recipes

Steps:

• In a small bowl, beat the cream cheese, mustard and horseradish until blended. Spread a heaping tablespoonful of cream cheese mixture over each tortilla. , Layer each tortilla with eight slices of corned beef, three slices of cheese, another heaping tablespoonful of cream cheese mixture and 1/2 cup sauerkraut. Roll up tightly. Chill for 1 hour. Cut each roll-up into 1/2-in. slices.

Steps:

• Roll dough into a 12-in. x 9-in. rectangle. Cut into eight 3-in. x 4-1/2-in. rectangles. Combine sauerkraut and salad dressing. Place a slice of beef on each rectangle. Top with about 2 tablespoons of the sauerkraut mixture and a slice of cheese. Roll up. , Place seam side down on a greased baking sheet. Bake at 425° for 12-14 minutes or until golden.

Steps:

• Preheat oven to 425°. Tear bread into 2-in. pieces; place in a blender. Cover and pulse to form coarse crumbs; transfer to a shallow bowl., Pound chicken breasts with a meat mallet to 1/4-in. thickness; sprinkle with garlic salt and pepper. Top with cheese and corned beef. Roll up chicken from a short side; secure with toothpicks. Brush outsides with dressing; roll in bread crumbs., Place roll-ups on a greased baking sheet, seam side down. Bake until chicken is no longer pink, 20-25 minutes. Discard toothpicks; if desired, serve with additional dressing.

Steps:

• Roll dough into a 12 x 9 inch rectangle.
• Cut dough into 8 smaller rectangles.
• Combine dressing and sauerkraut.
• On each piece of dough, place 1/2 slice of corned beef, 2 tablespoons of sauerkraut/dressing mix, and 1/2 slice of cheese.
• Fold dough over to enclose filling, and place seam side down onto parchment lined baking sheet.
• Bake at 425 degrees for 12-15 minutes or until golden brown.

Steps:

• Slice corned beef into ribbons (I roll a few pieces up like a cigar and make thin slices).
• Combine cheese, sliced beef and kraut in a bowl.
• Place approx 1/3 cup of the corned beef mixture in egg roll wrapper, roll up egg roll fashion sealing the last edge with water.
• To bake: spray sheet pan with spray oil, place rolls seam side down, spray liberally with more spay oil. Bake at 400°F for 10-12 minutes rotating half-way through baking. Bake until brown.
• To Deep Fry: Heat oil to 350°F - add rolls, fry until brown and crisy, drain on paper towels.

Steps:

• Make Recipe #387518 for the dough.
• Prepare 2 large baking sheet pans with parchment or Silpats, set aside.
• Preheat oven to 375 degrees F.
• With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
• On a lightly floured board, flatten the dough, with hands and rolling pin, into a 1/4 inch thick rectangle, dusting with minimal flour if necessary to keep dough from sticking to the rolling pin. If difficulty is experienced in rolling out the dough, allow it to rest for a few minutes. I've found that pulling the dough with my hands works best.
• Spread the Thousand Island dressing on the dough, then add corn beef, sauerkraut, and cheese, leaving some of the cheese exposed so that it can help hold the roll together as it bakes.
• Starting with the long end roll the dough into a log.
• NOTE: Cut only the number of pieces you want to bake. The rest can be wropped and stored in the refrigerator for up to 5 days, or can be frozen for up to 2 weeks.
• Using kitchen shears, cut the dough into 1/2 inch pieces.
• Place them on the prepared sheet, leaving plenty of space for them to expand when they bake.
• Bake for 15-18 minutes, or until golden brown and the cheese has melted and caramelized a bit.