Maders Reuben Rolls Recipes

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REUBEN ROLLS



Reuben Rolls image

This recipe came about one night when I was trying to think of a new and different snack to serve the next day. The empty platter at the party signaled that these rolls were a hit! -Darlene Abney, Muenster, Texas

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 8 dozen.

Number Of Ingredients 7

1 package (8 ounces) cream cheese, softened
3 tablespoons spicy brown mustard
1/4 teaspoon prepared horseradish
5 flour tortillas (10 inches), room temperature
7 packages (2 ounces each) thinly sliced deli corned beef
15 thin slices Swiss cheese
1 can (14 ounces) sauerkraut, rinsed and well drained

Steps:

  • In a small bowl, beat the cream cheese, mustard and horseradish until blended. Spread a heaping tablespoonful of cream cheese mixture over each tortilla. , Layer each tortilla with eight slices of corned beef, three slices of cheese, another heaping tablespoonful of cream cheese mixture and 1/2 cup sauerkraut. Roll up tightly. Chill for 1 hour. Cut each roll-up into 1/2-in. slices.

Nutrition Facts : Calories 31 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 118mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

MADER'S REUBEN ROLLS



Mader's Reuben Rolls image

Make and share this Mader's Reuben Rolls recipe from Food.com.

Provided by gailanng

Categories     Meat

Time 45m

Yield 12-15 rolls

Number Of Ingredients 13

3/4 cup thousand island dressing
1/4 cup German mustard (like Dusseldorf)
2 tablespoons wine vinegar
1 teaspoon minced onion
1 teaspoon minced garlic
1 dash Worcestershire sauce
1 dash hot pepper sauce
8 ounces corned beef (ground or shredded)
6 ounces swiss cheese, shredded
1/2 cup sauerkraut, rinsed and drained
1/4 cup minced onion
12 -15 egg roll wraps
vegetable oil

Steps:

  • Make dipping sauce by combining Thousand Island dressing, German mustard, wine vinegar, 1 teaspoon minced onion, garlic, Worcestershire sauce and hot pepper sauce. Set aside.
  • To make rolls:
  • Combine corned beef, Swiss cheese, sauerkraut and 1/4 cup onion; mix well.
  • Place about 2 tablespoons of the mixture in the center of an egg roll wrapper.
  • Roll up as directed on package, sealing edges with a little water.
  • Deep-fry rolls in 2 to 3 inches of vegetable oil, heated to 325 to 350 degrees Fahrenheit, until golden brown, about 3 to 4 minutes, turning to brown evenly.
  • When done, remove from oil with slotted spoon; drain on paper towels. Serve with dipping sauce.

Nutrition Facts : Calories 255.2, Fat 13.5, SaturatedFat 4.6, Cholesterol 38.5, Sodium 599.5, Carbohydrate 22.3, Fiber 0.9, Sugar 2.8, Protein 10.7

REUBEN ROLLS



Reuben Rolls image

Had these at Summerfest in Milwaukee and just had to re-create. I have deep-fried or baked with success. Great served with a horseradish sauce.

Provided by KJK 5

Categories     Meat

Time 30m

Yield 9 Rolls, 6 serving(s)

Number Of Ingredients 5

1/2 lb deli corned beef, sliced
2 cups shredded swiss cheese
1/2 cup drained rinsed sauerkraut (to taste)
6 -10 large egg roll wraps
cooking spray (for deep frying) or oil (for deep frying)

Steps:

  • Slice corned beef into ribbons (I roll a few pieces up like a cigar and make thin slices).
  • Combine cheese, sliced beef and kraut in a bowl.
  • Place approx 1/3 cup of the corned beef mixture in egg roll wrapper, roll up egg roll fashion sealing the last edge with water.
  • To bake: spray sheet pan with spray oil, place rolls seam side down, spray liberally with more spay oil. Bake at 400°F for 10-12 minutes rotating half-way through baking. Bake until brown.
  • To Deep Fry: Heat oil to 350°F - add rolls, fry until brown and crisy, drain on paper towels.

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