Reuben Poppers
Description
Make yourself and guests happy with these Reuben poppers, and they are just in time for St. Patrick's Day. They will make an excellent appetizer or even a lunch. Serve with dill pickle spears.
Ingredients
cooking oil or non-stick cooking spray
8 egg roll wrappers
8 oz. sauerkraut, well drained
8 oz. corned beef deli meat
8 oz. Swiss Cheese, grated
caraway seeds, if desired
Thousand Island dressing, for dipping
Directions
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Preheat oven to 375 degrees. Generously grease a baking sheet with cooking oil or non-stick cooking spray; set aside.
Lay 1 egg roll wrapper flat on workspace. Spread about 1/8 of the corned beef in a single column, diagonally across the middle of the wrapper, leaving about 1-2 inch border around the edge of the wrapper.
On top of the corner, layer 1/8 of the sauerkraut, then top with 1/8 of the Swiss cheese, again leaving a 1-2 inch border. Sprinkle with caraway seeds, if desired.
Fold one corner of the wrapper across the filling layers, pressing down to the other side of the wrapper.
Use a pastry brush or your fingers, dab some water on to dampen the two side corners. Fold them in to the center, gently pressing excess air out from the filling.
Apply a little water to dampen the remaining corner edges and roll the popper carefully towards that corner, sealing all filling in. Repeat.
Place on the prepared cookie sheet, brush or spray with oil on top. Bake 15 minutes, turn rolls over, and bake 10-15 minutes.
Serve hot, with Thousand Island dressing, for dipping.
8 servings.