Reuben Rounds Recipes

Steps:

• 1. Preheat oven to 400 degrees and unroll pastry sheet onto large baking sheet that has been sprayed wtih cooking spray.
• 2. Lay swiss cheese on pastry sheet then top with corned beef and then sauerkraut.
• 3. Roll up starting with the long sides.
• 4. Cut into 1/4" rounds and place 2" apart on the baking sheet.
• 5. Bake for 10 minutes, remove, sprinkle with caraway seeds and return to the oven baking another 5 minutes. Serve with thousand island dressing as a dipping sauce.

Steps:

• In a large bowl, combine the first seven ingredients. Unroll one tube of crescent dough onto an ungreased baking sheet; seal seams and perforations. , Spread half of corned beef filling down center of rectangle. On each long side, cut 1-in.-wide strips to within 1 in. of filling. Starting at one end, fold alternating strips at an angle across filling; seal ends. Repeat with remaining crescent dough and filling. Brush egg white over braids; sprinkle with sesame seeds. , Bake at 375° for 25-30 minutes or until golden brown. Cool on wire racks for 5 minutes before cutting into slices. Refrigerate leftovers. Freeze option: Freeze cooled unsliced loaf in heavy-duty foil. To use, remove from freezer 30 minutes before reheating. Remove from foil and reheat loaf on a greased baking sheet in a preheated 325° oven until heated through.

Steps:

• Preheat a large skillet or griddle on medium heat.
• Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.
• Grill sandwiches until both sides are golden brown, about 5 minutes per side. Serve hot.

Steps:

• Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices.
• Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing.

Steps:

• Heat oven 400ºF.
• Mix first 4 ingredients in medium bowl until blended. Add sauerkraut; mix lightly.
• Cut off top of bread loaf; remove bread from inside of loaf, leaving 1-inch-thick shell. Discard removed bread or reserve for another use. Fill bottom of loaf with layers of 2 cheese slices and half each of the meat and sauerkraut mixture. Repeat layers; cover with remaining cheese and top of loaf. Wrap in foil.
• Bake 45 min. or until heated through. Cut into wedges to serve.

Steps:

• In large bowl, stir together all ingredients except bread and veggies.
• Refrigerate at least 2 hours.
• Cut thin, lengthwise slice off of top of bread.
• Hollow out center of bread, reserving bread to use for dipping, and leaving 1-inch shell.
• fill with dip.
• Serve with reserved bread and veggie dippers.