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    You are in: Home / Recipes / Reuben Turnover Recipe
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    Reuben Turnover

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    JackieOhNo!'s Note:

    I love Reuben sandwiches and am never tired of finding new ways to serve them. This is an interesting twist on the typical method.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      ABOUT 45 MINUTES BEFORE SERVING: Place phyllo on waxed paper; cover with slightly damp paper towels to prevent phyllo from drying out. Place 1 sheet of phyllo (16x12-inch) on work surface; brush with some melted butter or margarine; cover with second sheet of phyllo; brush with melted butter or margarine. Slice sheets lengthwise in half to make 2 strips. Place 1 strip on top of the other, buttered-side up.
    2. 2
      Preheat oven to 375 degrees.
    3. 3
      Drain and rinse sauerkraut; pat dry with paper towels. Place 1/6th of corned beef at end of strip. Spread 1 t. Russian dressing over corned beef; top with 1/6th of Swiss cheese and 1/6th of sauerkraut.
    4. 4
      From corned beef end, fold one corner of phyllo strip diagonally over filling so that the short edge meets the long edge of strip, forming a right angle. Continue folding over at right angles, being careful to hold filling securely inside phyllo, until you reach the end of the strip to form a triangular package.
    5. 5
      Place package, seam- side down, in 15x10-inch jelly-roll pan; brush with butter or margarine. Repeat with remaining phyllo and filling to make 6 turnovers in all. Bake turnovers 20 minutes or until golden.

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    Nutritional Facts for Reuben Turnover

    Serving Size: 1 (194 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 553.8
     
    Calories from Fat 357
    64%
    Total Fat 39.7 g
    61%
    Saturated Fat 20.4 g
    102%
    Cholesterol 129.4 mg
    43%
    Sodium 1315.0 mg
    54%
    Total Carbohydrate 25.4 g
    8%
    Dietary Fiber 1.8 g
    7%
    Sugars 2.3 g
    9%
    Protein 23.3 g
    46%

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