Reuben Rods

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
YIELD: 14 rods
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375 degrees.
  • Grease cookie sheets.
  • Finely chop the corned beef and mix with the sauerkraut, Swiss cheese and mustard.
  • Place one sheet of phyllo on cutting board.
  • (Make sure to keep the remaining phyllo sheets completely covered, so that they don't dry out).
  • Lightly brush the phyllo sheet with olive oil.
  • Spoon about 3 tablespoons of the meat/cheese mixture along the short side of the dough in a strip staying within about 1/2 inch of the edges.
  • Pick up the side of the dough that has the meat/cheese strip and roll it up into a cylinder, folding in the sides as you are rolling.
  • Place seam side down on the greased cookie sheet.
  • Score crosswise to make 4 rods.
  • (Score does not mean that you should cut all the way through the roll, but only through the top layers of phyllo).
  • Repeat with remaining phyllo and filling.
  • Brush rods with olive oil.
  • Bake in preheated oven for 13-15 minutes until browned.
  • Cut each roll into 4 rods.
  • Serve warm.
  • This appetizer can be made ahead and kept refrigerated until time to bake.
  • Add a few extra minutes to baking time.
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