SHEEBERGAN REUBEN ROLLS
January 31, 2012 12:18PM
Updated: March 2, 2012 8:01AM
MAKES 6 (6-INCH) ROLLS
1 sheet puff pastry, thawed 6 teaspoons Thousand Island or 6 slices Swiss cheese ½ cup sauerkraut, drained and 6 sausages 1 egg, beaten Additional dressing, for dipping (optional)
Russian dressing, divided
6 teaspoons Thousand Island or
6 slices Swiss cheese
½ cup sauerkraut, drained and
1 egg, beaten
Additional dressing, for dipping (optional)
Line a baking sheet with parchment paper; set aside. Lay puff pastry out lengthwise on lightly floured surface; cut in half lengthwise, and then into thirds, for a total of 6 pieces. Spread each piece of puff pastry with 1 teaspoon dressing, leaving 1-inch border at the top.
Place 1 slice Swiss cheese over dressing; divide sauerkraut evenly among cheese slices. Place 1 sausage at bottom of each puff pastry piece; roll up tightly, pinching ends to seal. Place seam-side down on baking sheet. Cut a few small slits in top of each roll to allow steam to escape. Brush each roll with beaten egg wash.
Bake rolls 20 to 25 minutes or until golden brown. Cool for about 10 minutes, and slice each roll on bias into 3 or 4 pieces (roughly 2 inches wide). Serve with additional dressing for dipping, if desired.
Gilbert’s Craft Sausages
Nutrition facts per serving:
332 calories, 27 g fat, 11 g saturated fat, 86 mg cholesterol, 8 g carbohydrates, 14 g protein, 680 mg sodium, 0 g fiber