Reuben Bake

A great recipe for St. Patrick's Day or really any day.

Prep: 20 to 30 min | Bake: 2 to 3 min | Yield: 9 servings

Ingredients

• 16 Rhodes Yeast Dinner Rolls, thawed to room temperature
• 16 slices Swiss cheese
• 1 1/4 pound thinly sliced corned beef
• 16 ounces sauerkraut, drained
• 2/3 cup Thousand Island dressing
• 3 teaspoons caraway seeds
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 egg, beaten

Instructions

1. Spray counter lightly with nonstick cooking spray.
2. Combine 8 rolls and roll into an 11 x 15 inch rectangle. Place in the bottom of a sprayed 9 x 13 inch baking pan. Poke with a fork several times to prevent bubbles from forming.
3. Bake at 350 degrees F for 10 to 12 minutes.
4. Remove from oven and layer 8 slices of cheese over the baked dough. Lay corned beef on top of cheese.
5. Combine dressing, 1 teaspoon caraway seeds, salt, pepper and sauerkraut. Spread mixture over meat.
6. Layer the remaining 8 slices of cheese over the sauerkraut.
7. Combine remaining 8 rolls and roll into another 11 x 15 inch rectangle. Place dough on top of the cheese. Brush with beaten egg and sprinkle with remaining caraway seeds.
8. Bake at 350 degrees F for 20 to 25 minutes or until top is golden brown.
9. Let cool slightly before cutting.

Attribution

Recipe and photo used with permission from: Rhodes Bake-N-Serv