Phyllo Reuben

Phyllo Reuben

Nutrition

No nutrition information available.

Ingredients

2 lbsPhyllo dough pastry sheets, 9 inches x 14 inches, frozen, thawed
3 cupsButter, melted, clarified
12 slicesSwiss cheese, cut in half
1-1/2 lbsCorned beef, deli, sliced 1/8" thick
1/2 cupRod’s® Thousand Island Dressing
1-1/2 cupsSchwartz’s® Sauerkraut

Procedure

  1. Carefully unroll phyllo sheets onto a smooth, dry surface.
  2. Cover completely with plastic wrap and a damp towel. To prevent dough from drying out, keep covered until needed.
  3. Place 3 sheets of phyllo dough on parchment paper.
  4. Lightly brush the top sheet of dough with melted butter, being careful not to tear it.
  5. Place a half slice of Swiss cheese 1 inch from the center front edge of the short side of the phyllo dough.
  6. Layer with a 1 ounce slice of corned beef, folded in half, 1 teaspoon Rod’s® Thousand Island Dressing, and 1 tablespoon of Schwartz’s® Sauerkraut.
  7. Fold the sides of the phyllo dough over the filling.
  8. Roll the dough and filling; place seam side down on ungreased baking sheet.
  9. Brush top with butter.
  10. Repeat with remaining ingredients. Bake at 375°F for 25 minutes or until lightly browned.
  11. Serve with additional Rod’s® Thousand Island Dressing on the side.

Yield: 24 Servings


Nutrition

No nutrition information available.

For questions or to place an order, click here to contact your Bay Valley Foods representative.

Phyllo Reuben

Phyllo Reuben

Ingredients

2 lbsPhyllo dough pastry sheets, 9 inches x 14 inches, frozen, thawed
3 cupsButter, melted, clarified
12 slicesSwiss cheese, cut in half
1-1/2 lbsCorned beef, deli, sliced 1/8" thick
1/2 cupRod’s® Thousand Island Dressing
1-1/2 cupsSchwartz’s® Sauerkraut

Procedure

  1. Carefully unroll phyllo sheets onto a smooth, dry surface.
  2. Cover completely with plastic wrap and a damp towel. To prevent dough from drying out, keep covered until needed.
  3. Place 3 sheets of phyllo dough on parchment paper.
  4. Lightly brush the top sheet of dough with melted butter, being careful not to tear it.
  5. Place a half slice of Swiss cheese 1 inch from the center front edge of the short side of the phyllo dough.
  6. Layer with a 1 ounce slice of corned beef, folded in half, 1 teaspoon Rod’s® Thousand Island Dressing, and 1 tablespoon of Schwartz’s® Sauerkraut.
  7. Fold the sides of the phyllo dough over the filling.
  8. Roll the dough and filling; place seam side down on ungreased baking sheet.
  9. Brush top with butter.
  10. Repeat with remaining ingredients. Bake at 375°F for 25 minutes or until lightly browned.
  11. Serve with additional Rod’s® Thousand Island Dressing on the side.

Yield: 24 Servings

Nutrition

No nutrition information available.
For more information, please contact us at www.bayvalleyculinary.com or 1-800-558-4700.
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