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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I love Reuben sandwiches and am never tired of finding new ways to serve them. This is an interesting twist on the typical method. Ingredients:
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 |
Directions:
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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