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Thu, Mar 24 2011 post by Katie

Featured Recipe: Reuben Turnovers

Try this zesty twist on the traditional corned beef and cabbage for St. Patrick's Day this year. By Rhodes blogger Katie.  Click here to read the full article...

“Piep, Piep, Piep; Wir ha’m uns alle lieb; Guten Appetit!”  I am not sure if sauerkraut means anything to you, but it opened up the flood gates to my German memory reservoir.  I had the opportunity to live in Germany for a little over a year and sauerkraut to Germans is like potatoes to Americans.  It commonly decorates the dinner dish.  Sauerkraut, a sour cabbage, combined with a zesty Russian dressing, corned beef, and piquant Swiss cheese makes for an adventurous flavor in this dish. So before I started, I put on a little inspirational music to set a “Reuben” atmosphere in my kitchen. ?  A little German rock…

 

Sauerkraut, a sour cabbage, combined with a zesty Russian dressing, corned beef, and piquant Swiss cheese makes for an adventurous flavor in these Reuben Turnovers.

Ingredients

  • 12 Rhodes™ Dinner Rolls, thawed to room temperature
  • 1 1/2 cups sauerkraut, drained well
  • 6 tablespoons Russian dressing
  • 1 1/2 cups grated Swiss cheese
  • 1 1/2 teaspoons caraway seeds
  • 1/2 to 3/4 pound thinly sliced corned beef
  • 1 egg white, beaten
  • additional caraway seeds
  •  

Instructions

  • Spray counter lightly with non-stick cooking spray. 
  • Combine two rolls together and flatten into a 7-inch circle. 

Sauerkraut, a sour cabbage, combined with a zesty Russian dressing, corned beef, and piquant Swiss cheese makes for an adventurous flavor in these Reuben Turnovers.


  • Repeat with remaining rolls. 
  • Combine the sauerkraut, dressing, Swiss cheese and seeds together in a bowl. 

Sauerkraut, a sour cabbage, combined with a zesty Russian dressing, corned beef, and piquant Swiss cheese makes for an adventurous flavor in these Reuben Turnovers.

 

I thought that these were quite simple to make—no Betty Crocker or Martha Stewart talent needed here.  Being a new home owner, as I started cooking I realized I had to improvise a bit with the recipe since I was lacking the modern conveniences such as a cheese grater. ?  Instead I cubed the Swiss cheese which created pockets of melted goodness when cooked.  

  • Divide the corned beef into 6 equal portions and place in the center of each dough circle. 
  • Divide the sauerkraut mixture into 6 equal portions and place on top of corned beef being careful that it doesn't touch the edges.

I also discovered I had to be extremely careful loading the center of the turnover with the remaining ingredients.  The Russian dressing acted like a great repellant when trying to seal the outer layers of the turnover. 

Sauerkraut, a sour cabbage, combined with a zesty Russian dressing, corned beef, and piquant Swiss cheese makes for an adventurous flavor in these Reuben Turnovers.


  • Moisten the edges of each circle with water. Fold each dough circle in half covering the filling. 
  • Press it down to seal edges together with your fingers or a fork.

Sauerkraut, a sour cabbage, combined with a zesty Russian dressing, corned beef, and piquant Swiss cheese makes for an adventurous flavor in these Reuben Turnovers.


  • Place turnovers on a sprayed baking sheet. 
  • Make 3 small cuts in the top to vent the steam. 
  • Brush with beaten egg white and sprinkle with caraway seeds. 
  • Bake at 350°F 18-20 minutes or until golden brown.

With the finishing touches of a few seeds sprinkled on top and baked until golden brown, the creation was complete.   It added a spice to my normally boring menu of chicken, hamburger, macaroni, or spaghetti.? They also made enough that I was able to share with my brother-in-law.  What a lucky guy. 

Sauerkraut, a sour cabbage, combined with a zesty Russian dressing, corned beef, and piquant Swiss cheese makes for an adventurous flavor in these Reuben Turnovers.

Enjoy a little bit of Germany to celebrate St. Patrick's Day this year!

 

Print

Reuben Turnovers

Servings: 6 | Skills: Intermediate | Prep Time: 30 min (not including thaw time) | Bake Time: 20 min

Try this zesty twist on the traditional corned beef and cabbage.

Reuben Turnovers
4.0 / 5  (1 vote, 2 reviews )

Ingredients

12 Rhodes Yeast Dinner Rolls, thawed to room temperature
1 1/2 cups sauerkraut, drained well
6 tablespoons Russian dressing
1 1/2 cups grated Swiss cheese
1 1/2 teaspoons caraway seeds
1/2 to 3/4 pound thinly sliced corned beef
1 egg white, beaten
additional caraway seeds

Instructions

Spray counter lightly with non-stick cooking spray. Combine two rolls together and flatten into a 7-inch circle. Repeat with remaining rolls.

Combine the sauerkraut, dressing, Swiss cheese and seeds together in a bowl. Divide the corned beef into 6 equal portions and place in the center of each dough circle. Divide the sauerkraut mixture into 6 equal portions and place on top of corned beef being careful that it doesn't touch the edges.

Moisten the edges of each circle with water. Fold each dough circle in half covering the filling. Press it down to seal edges together with your fingers or a fork.

Place turnovers on a sprayed baking sheet. Make 3 small cuts in the top to vent the steam. Brush with beaten egg white and sprinkle with caraway seeds.

Bake at 350°F 18-20 minutes or until golden brown.

2 Comments

Yvonne @ TriedandTasty said on Mar 11, 2011
Mmmm!!! This looks good :) I love saurkraut - I can't wait to try this!
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