FLAKY REUBEN BITES RECIPE - PILLSBURY.COM
Reuben sandwich ingredients transform into a tasty appetizer when you bake them in refrigerated Pillsbury™ Crescent Rolls. This dish is quick to prep and quick to bake, meaning you can have it ready in under an hour. Serve Flaky Reuben Bites in bite-sized pieces at your next get-together, and watch them disappear before your very eyes.
Provided by Pillsbury Kitchens
Total Time 25 minutes
Prep Time 15 minutes
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 375°F.
- If using crescent rolls: Unroll dough into 2 long rectangles. Press each to form 12-inch-long rectangle; press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Press each to form 12-inch-long rectangle.
- Layer half of corned beef on each dough rectangle, cutting to fit if necessary. Top each with cheese and sauerkraut. Starting at long side, roll up each tightly; seal long edges. Place, seam side down, on ungreased cookie sheet; tuck edges under.
- Bake 12 to 14 minutes or until golden brown.
- Meanwhile, in small bowl, mix dipping sauce ingredients.
- To serve, cut warm rolls into 1-inch slices; place on serving platter. Serve with dipping sauce.
Nutrition Facts : Calories 70 , CarbohydrateContent 4 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Appetizer, SodiumContent 210 mg, SugarContent 1 g, TransFatContent 1/2 g
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.
Provided by Pillsbury Kitchens
Total Time 40 minutes
Prep Time 15 minutes
Yield 6
Number Of Ingredients 7
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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