Rueben Puff Pastry Rounds

This easy to assemble recipe is an excellent way to use up your corned beef (or other meat) leftovers; the puff pastry elevates a classic Rueben sandwich to new delectable heights!

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Easy | Appetizer| Brunch | Serves 6

Rueben Puff Pastry Rounds

INGREDIENTS

• 1 sheet frozen puff pastry, thawed

• 6 slices Swiss cheese

• 5 slices cooked corned beef brisket

• ½ cup sauerkraut, rinsed and well drained

• 1 teaspoon caraway seeds

• ¼ cup Thousand Island salad dressing

Optional Dressing:

• ½ teaspoon yellow mustard

• ⅓ cup olive oil

• ¼ cup fresh squeezed lime juice

• ½ teaspoon garlic powder

• ¼ teaspoon black pepper

• salt to taste

INSTRUCTIONS

1. Preheat oven to 350°. Unfold puff pastry; layer with cheese, corned beef and sauerkraut to within ½-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.

2. Bake until golden brown, 18-20 minutes. Serve with salad dressing.

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