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!
Easy | Appetizer| Brunch | Serves 6
Rueben Puff Pastry Rounds
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
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
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.
Bake until golden brown, 18-20 minutes. Serve with salad dressing.