Corned Beef And Cabbage Roll Appetizers Recipes

Steps:

• 1. Preheat oven to 350 degrees. In skillet brown onion in butter. When translucent add shredded corned beef and sauerkraut. Cook until heated through. Set aside.
• 2. Open crescent roll dough and unroll. Crimp each 2 triangles (that are attached to each other) together so they will form rectangles. Divide meat mixture and place and equal amount on on each rectangle, add a heaping teaspoon of cheese to each, then sprinkle with a pinch of freshly grated black pepper. Tightly roll each rectangle up like a jelly roll. Cut each roll into 2 pieces. Place on greased cookie sheet cut side down.
• 3. Bake for 10-12 minutes or until rolls are brown. Serve hot with a small bowl of thousand island salad dressing on the side for dipping them in.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place corned beef in a large roasting pan with the fat facing up. Add 1 cup water and the seasoning packet. Cover with aluminum foil.
• Cook in the preheated oven for 1 1/2 hours. Remove from the oven and increase heat to 400 degrees F (200 degrees C).
• Season cabbage with grapeseed oil, salt, and pepper; scatter around the brisket. Return to the oven and roast, uncovered, until cabbage is tender, about 20 minutes.
• Remove from the oven and let cool completely, 30 to 45 minutes. Dice corned beef and cut cabbage into smaller strips; mix together in a mixing bowl.
• Cut Asiago cheese slices in half. Place an egg roll wrapper in front of you with one corner facing you, like a diamond. Put a piece of cheese in the center and top with 1/4 cup cabbage mixture. Wet the top 2 edges of the wrapper (furthest from you). Fold the left corner in and over the filling, then do the same with the right corner, overlapping a bit. Take the bottom corner and fold it 2/3 in towards the top corner, then wrap to seal. Repeat to fill and form remaining egg rolls.
• Heat 2 inches oil in a deep saucepan over medium heat to 375 degrees F (190 degrees C). Working in batches, lower a few egg rolls carefully into the hot oil. Fry until golden brown, 2 to 3 minutes. Drain on a paper towel-lined plate and repeat to fry remaining egg rolls.