Sunday, January 18, 2009

Classic Reuben Ring

This is a Pampered Chef recipe, from their All The Best: From Our Kitchen to Yours cookbook. If you like sauerkraut, you'll love this. I don't like sauerkraut much, so..... it was ok.


2 refrigerated packages of crescent rolls (I only used 1 package)
8 oz sliced deli corned beef, chopped (2 cups)
1 can (8 oz) sauerkraut, drained and squeezed dry
1 1/4 cups (5 oz) shredded Swiss cheese, divided
1/4 cup Thousand Island dressing
2 tbsp snipped fresh parsley
1 garlic clove, pressed
1 egg white, lightly beaten


Preheat oven to 375 F.
In a medium bowl, combine corned beef, sauerkraut, 1 cup of the cheese, dressing, parsley and garlic. Mix well.
Scoop filling evenly over ring shape, finishing shape as directed.
Brush with egg white. (I did not do this.)
Sprinkle with remaining cheese.
Bake 25-30 minutes or until golden brown.


Unroll the refrigerated crescent rolls and separate into triangles.
Arrange triangles, slightly overlapping, in a circle on a medium round stone with the wide ends 4-6 inches from the edge of the baking stone. (Points will extend partially off the edge of the stone.)
Roll (if desired) wide ends of dough toward center to create a 5-inch opening. With 1 package, opening will be around 3 inches.

1 comment:

Josie said...

OMG that looks so good!