REUBEN IN A ROUND
Steps:
- Stir together all ingredients except bread in bowl; mix well. Cover; refrigerate at least 2 hours to blend flavors.
- Cut thin slice off top of bread. Hollow out center of bread, leaving 1-inch shell. Cut hollowed out bread into bite-sized pieces.
- Spoon dip into bread shell. Serve Reuben mixture with reserved bread for dipping.
Nutrition Facts : Calories 270 calories, Fat 18 grams, SaturatedFat grams, Transfat grams, Cholesterol 45 milligrams, Sodium 510 milligrams, Carbohydrate 17 grams, Fiber 2 grams, Sugar grams, Protein 11 grams
REUBEN ROUNDS
Fans of the classic Reuben sandwich will go crazy for baked pastry spirals of corned beef, Swiss and sauerkraut. They're so easy to make, and bottled Thousand Island dressing makes the perfect dipping sauce. -Cheryl Snavely, Hagerstown, Maryland
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 appetizers
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. Unfold puff pastry; layer with cheese, corned beef and sauerkraut to within 1/2-in. of edges. Roll up jelly-roll style. Trim ends and cut crosswise into 16 slices. Place on greased baking sheets, cut side down. Sprinkle with caraway seeds., Bake until golden brown, 18-20 minutes. Serve with salad dressing.
Nutrition Facts : Calories 114 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 198mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
GREAT ROUND REUBEN
From the outside this looks like a loaf of bread but when it's sliced every piece is like a Reuben sandwich. Onion-rye bread, filled with corned beef, swiss cheese, sauerkraut and mustard. There's a bit of work here, but you can make it up ahead of time to avoid a last minute rush. The preparation time is approximate, it really depends on how quickly your bread rises.
Provided by Sackville
Categories Yeast Breads
Time 2h
Yield 1 serving(s)
Number Of Ingredients 20
Steps:
- Bring milk almost to a boil in a small saucepan, then remove from the heat and let cool until warm.
- Dissolve the yeast and 1 tbs sugar in warm water in the bowl of a heavy-duty mixer.
- Let stand for 2 minutes until a foam forms.
- Add 3 tbs sugar, both flours, vitamin C, salt and milk.
- Mix for 5 minutes on a low-medium speed until dough is elastic.
- Add 4 tbsp (1/4 cup) oil, onion and caraway seeds.
- Mix until well blended.
- The dough should be soft.
- Add a little bread flour if too wet or a little water if too dry.
- Place the dough in an oiled bowl and turn to coat well with oil.
- Cover and let rise until doubled.
- Remove the plastic and punch down the centre of the dough with a closed fist.
- Pull the dough out of the bowl, knead lightly and then shape into a smooth round.
- Cover with plastic wrap and leave on the counter for 15 minutes.
- The dough can now be shaped or, if desired, refrigerated overnight.
- Spray an 18 inch round pizza pan with nonstick cooking spray.
- Place a shelf in a slot slightly below the middle of the oven and preheat to 375 F or 190 C.
- Reserve a third of the dough.
- Divide the remaining two thirds into three pieces-- a big piece, a medium sized one and a little piece.
- Oil a rolling pin and roll out the largest piece into a large cirle.
- Place on the pizza pan.
- Spread the dough circle lightly with dijon mustard.
- Cover with slightly less than half the corned beef, sauerkraut and thousand island dressing.
- Cover with a thin layer of cheese.
- Roll out the medium piece of dough into a circle about an inch smaller in diameter than the first circle and place on top of the first layer on the pan.
- Cover the second layer in the same way as the first, but saving a bit of each ingredient for the final layer.
- Roll out the small piece of dough and repeat as before.
- Now, roll the reserved third of the dough into a circle large enough to cover the Reuben completely.
- Wrap the dough across a rolling pin, lift and transfer to the layered Reuben.
- Tuck the top dough under the bottom layer of the dough all around the edges.
- Glaze the loaf with beaten egg and sprinkle lightly with coarse salt.
- Slash the centre in a daisy pattern.
- Do not let rise.
- Brush the bread again with beaten egg and place the pan in the oven.
- Bake until well browned, about 50-60 minutes.
- Place on a rack to cool.
- You can also assemble the Reuben ahead of time, then wrap it well in foil or a ziplock bag and keep it in the fridge or freezer.
- If frozen, defrost overnight in the fridge.
- To reheat, wrap in foil and heat in a 300 F or 150 C oven for 30 minutes.
REUBEN IN THE ROUND CRESCENTS
Came across this in one of my old Pillsbury Cookbooks (the little paperbacks that you pick up at the checkstand in the grocery store). I haven't made it yet -- but if you like Reubens, then this sounds very tasty.
Provided by Bobbie
Categories Lunch/Snacks
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 400. Separate 1 can of dough into 4 retangles. Place in ungreased 12 inch pizza pan or a 13 x 9 inch pan; press over bottom and 1/2 inch up the sides to form crust. Firmly press perforations to seal.
- Layer pastrami, cheese and sauerkraut over dough. Sprinkle with caraway seed. Separate second can of dough into 8 triangles. Arrange triangles spoke-fashion over filling with points toward center. Do not seal outer edges of triangles to the bottom crust. Sprinkle with sesame seed.
- Bake at 400 for 15 to 25 minutes or until golden brown.
- (I think when I make this, I will omit the sesame seed and just sprinkle a little more caraway seed on the top prior to baking).
Nutrition Facts : Calories 368.2, Fat 13.9, SaturatedFat 6.6, Cholesterol 96.5, Sodium 1129.2, Carbohydrate 32.5, Fiber 3, Sugar 3.4, Protein 27
REUBEN IN THE ROUND
My family loves Reuben's, so this is a fave munchie around here. It is also good served with crackers if you don't want to do the whole bread thing. Great party food!!
Provided by Manda
Categories Lunch/Snacks
Time 20m
Yield 4 cups, 12 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl, stir together all ingredients except bread and veggies.
- Refrigerate at least 2 hours.
- Cut thin, lengthwise slice off of top of bread.
- Hollow out center of bread, reserving bread to use for dipping, and leaving 1-inch shell.
- fill with dip.
- Serve with reserved bread and veggie dippers.
Nutrition Facts : Calories 818.3, Fat 56.9, SaturatedFat 32.7, Cholesterol 171.2, Sodium 987.1, Carbohydrate 30.1, Fiber 3.2, Sugar 4.2, Protein 47.1
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