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.
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