BIG FAT COOKIE RECIPES

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BIG & TANGY REUBEN POCKETS RECIPE - PILLSBURY.COM



Big & Tangy Reuben Pockets Recipe - Pillsbury.com image

Serve your family with this pie made using corned beef, sauerkraut and Pillsbury™ Grands!™ Original Crescent Rolls—a tasty dinner.

Provided by Pillsbury Kitchens

Total Time 40 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 7

1 can (12 oz) refrigerated Pillsbury™ Grands!™ Original Crescent Rolls (8 Count)
1/4 cup Thousand Island dressing
6 oz thinly sliced deli corned beef
6 slices Swiss cheese (6 oz)
1 cup sauerkraut, well drained (from 14-oz can)
4 teaspoons horseradish mustard
1 teaspoon caraway seed, crushed

Steps:

  • Heat oven to 375°F. Separate dough into 4 rectangles. Onto ungreased cookie sheet, place 2 rectangles, short ends together, forming 14x5-inch rectangle. Firmly press perforations and center seam to seal.
  • Spread rectangle with dressing to within 1/4 inch of edges. Top with corned beef, cheese and sauerkraut. Press remaining 2 rectangles to 7x5 inches, firmly pressing perforations to seal. Spread each with 2 teaspoons mustard. Place each rectangle mustard-side down on sauerkraut, pinching center seam to seal. Brush top with water, and sprinkle with caraway seed.
  • Bake 18 to 22 minutes or until deep golden brown. Cut into slices. Serve warm.

Nutrition Facts : Calories 400 , CarbohydrateContent 28 g, CholesterolContent 45 mg, FatContent 3 1/2 , FiberContent 2 g, ProteinContent 16 g, SaturatedFatContent 10 g, ServingSize 1 Slice, SodiumContent 1280 mg, SugarContent 7 g, TransFatContent 0 g

BIG & TANGY REUBEN POCKETS RECIPE - PILLSBURY.COM



Big & Tangy Reuben Pockets Recipe - Pillsbury.com image

Serve your family with this pie made using corned beef, sauerkraut and Pillsbury™ Grands!™ Original Crescent Rolls—a tasty dinner.

Provided by Pillsbury Kitchens

Total Time 40 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 7

1 can (12 oz) refrigerated Pillsbury™ Grands!™ Original Crescent Rolls (8 Count)
1/4 cup Thousand Island dressing
6 oz thinly sliced deli corned beef
6 slices Swiss cheese (6 oz)
1 cup sauerkraut, well drained (from 14-oz can)
4 teaspoons horseradish mustard
1 teaspoon caraway seed, crushed

Steps:

  • Heat oven to 375°F. Separate dough into 4 rectangles. Onto ungreased cookie sheet, place 2 rectangles, short ends together, forming 14x5-inch rectangle. Firmly press perforations and center seam to seal.
  • Spread rectangle with dressing to within 1/4 inch of edges. Top with corned beef, cheese and sauerkraut. Press remaining 2 rectangles to 7x5 inches, firmly pressing perforations to seal. Spread each with 2 teaspoons mustard. Place each rectangle mustard-side down on sauerkraut, pinching center seam to seal. Brush top with water, and sprinkle with caraway seed.
  • Bake 18 to 22 minutes or until deep golden brown. Cut into slices. Serve warm.

Nutrition Facts : Calories 400 , CarbohydrateContent 28 g, CholesterolContent 45 mg, FatContent 3 1/2 , FiberContent 2 g, ProteinContent 16 g, SaturatedFatContent 10 g, ServingSize 1 Slice, SodiumContent 1280 mg, SugarContent 7 g, TransFatContent 0 g

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BIG & TANGY REUBEN POCKETS RECIPE - PILLSBURY.COM
Serve your family with this pie made using corned beef, sauerkraut and Pillsbury™ Grands!™ Original Crescent Rolls—a tasty dinner.
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Reviews 4.5
Total Time 40 minutes
Calories 400 per serving
  • Bake 18 to 22 minutes or until deep golden brown. Cut into slices. Serve warm.
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