i’ve got another restaurant recipe recreation for you guys today!
this one is inspired by the reuben roll appetizer that brad and i shared at capital tap haus a couple weeks ago.
as we were enjoying it, i told brad that i could definitely make them at home, and of course he was game for that!
of course, my at home version is a little healthier. it’s baked instead of fried and we used a yogurt based thousand island dressing with much better nutritional stats than traditional thousand island for dipping.
baked reuben rolls
Prep Time: 20 minutes
Cook Time: 14 minutes
Keywords: bake appetizer sour kraut corned beef Super Bowl
ingredients (9 rolls)
- 1/2 pound shredded corned beef
- 16 oz sour kraut
- 1 cup swiss cheese, shredded
- 4 oz light cream cheese (optional)
- 1 tbsp honey mustard
- salt & pepper to taste
- 9 egg roll wrappers
- water
- olive oil cooking spray
instructions
preheat the oven to 425*
in a mixing bowl, combine the beef, kraut, swiss cheese, mustard, and cream cheese (optional) and mix well
assemble egg rolls: lay egg roll wrapper on preparation surface (a cutting board in my case).
place 1/2 cup of filling in center of wrapper
fold bottom corner of wrapper up over filling
now fold left and right sides in like you’re wrapping a present
and then dip finger in some water and wet the top corner of wrapper.
roll wrapper up and press down last corner to seal shut.
continue until all wrappers or filling is gone (we had a little bit of filling left)
spray a baking sheet and arrange egg rolls on it so none are touching
lightly spray the egg rolls with cooking spray
bake for 7 minutes, then flip rolls
bake for an additional 7 minutes or until browned
serve with thousand island dipping sauce
i made this recipe with and without the optional cream cheese, and it was delicious both times. adding the cream cheese added a little more creaminess to the filling, but it’s not necessary if you don’t want to add it!
i can see this recipe being a hit at just about any gathering. or at least a gathering with people who enjoy reuben sandwiches!
brad and i ate these as part of our dinner a couple nights ago, and they are really filling. it might be a good idea of make them in wonton wrappers instead of as egg rolls if you’ll be serving them as an appetizer since they are so filling.
now i need an excuse to host a party to serve these!
***
i got this recipe up a little earlier than i was planning today thanks to a 5am wake-up from jake. by the time i had taken care of his issue, i knew i wouldn’t be going back to sleep anytime soon.
it’s been a while since i’ve seem 5am and i forgot how much i enjoy the really early morning during the summer. it’s light out already!
plus, now it’s 5:45 and i’ve got my blog post written and it’s still an hour earlier than i normally start my day.
i think i’ll use that extra time to start reading tasty food photography, which i finally got around to purchasing last night! can’t wait!
*****
what was the last meal that you ate at a restaurant and knew you’d have to recreate?
what are you most looking forward to for this weekend?
we’ve got a busy day of hanging out with friends tomorrow – a grad party & a birthday party – and then i’m hoping the weather cooperates for another hike on sunday. 
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