Reuben Turnover

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 12 sheets fresh phyllo dough (thawed, about 1/3 lb.) or 12 sheets frozen phyllo dough (thawed, about 1/3 lb.)
• 1/2 cup butter or 1/2 cup margarine, melted
• 1 (8 ounce) can sauerkraut
• 3/4 lb thinly sliced corned beef
• 2 tablespoons russian salad dressing
• 2 cups swiss cheese, shredded

Recipe

• 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 preheat oven to 375 degrees.
• 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 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 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.