Tuesday, December 31, 2013

Reuben Rolls

Photo courtesy of the Cooking Corner.

     Finger foods and appetizers are popular at my house. This version of the comfort food "pigs in a blanket" gets its flavors from the Reuben Sandwich. Little smokies topped with Swiss cheese and a touch of sauerkraut are wrapped in crescent rolls for a bite-sized snack. A quick dip in tangy mustard or thousand island dressing makes the flavors complete.

Reuben Rolls
1/2 cup sauerkraut, drained and chopped fine
1 kosher dill pickle, diced fine
1 8-oz. tube crescent roll dough
1/2 cup Swiss cheese, shredded but not finely
24 little smoky franks or cocktail wienies
1 egg, beaten
dipping sauce - Russian, 1,000 Island or spicy brown mustard

Preheat oven to 350. Line baking sheet with foil and spray coat.

In small bowl, combine sauerkraut and pickle. Set aside.

Unroll crescent dough and pinch seams together. Cut in half lengthwise, then slice crosswise into 12 strips, for a total of 24 pieces.

Spoon about 1 tsp. of sauerkraut on each dough strip, leaving 1/2-inch at the end of each strip. Carefully sprinkle with cheese. Place 1 frank at end of each piece of dough and roll up, pressing to seal.

Place on baking sheet, seam side down. Brush with beaten egg.

Bake until golden brown, about 15 minutes. Remove from oven and serve with dipping sauce. 

Makes 24 appetizers.

Rolls out of the oven.
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