Reuben Turnovers Recipes

Steps:

• Spray counter lightly with non-stick cooking spray. Combine two rolls together and flatten into a 7-inch circle. Repeat with remaining rolls. Combine the sauerkraut, dressing, Swiss cheese and seeds together in a bowl. Divide the corned beef into 6 equal portions and place in the center of each dough circle. Divide the sauerkraut mixture into 6 equal portions and place on top of corned beef being careful that it doesn't touch the edges. Moisten the edges of each circle with water. Fold each dough circle in half covering the filling. Press it down to seal edges together with your fingers or a fork. Place turnovers on a sprayed baking sheet. Make 3 small cuts in the top to vent the steam. Brush with beaten egg white and sprinkle with caraway seeds. Bake at 350°F 18-20 minutes or until golden brown.

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:

• In a bowl, combine the flour, sugar and salt; cut in 3/4 cup butter until mixture resembles coarse crumbs.
• Gradually, add water, tossing with a fork until mixture forms a ball.
• Shape into a flattened ball; wrap in plastic wrap and refrigerate.
• In a large skillet, cook the onions, rosemary and thyme in remaining butter over medium-low heat until onions begin to turn golden brown.
• Add broth and pepper; cook over high heat until liquid is absorbed. Cool slightly.
• In a bowl, beat eggs; set aside 2 tablespoons. Stir cream and mustard into remaining beaten eggs. Stir in breadcrumbs, Parmesan cheese and onion mixture.
• Divide dough into six portions. On a lightly floured surface, roll each portion into a 6-inch circle.
• Place on two greased baking sheets. Spoon about 1/2 cup onion mixture on one side of each. Fold dough over filling; press edges with a fork to seal.
• Brush with reserved beaten egg. Bake at 400 F for 20-25 minutes or until filling reaches 160 degrees and crust is golden brown.