Dijon Reuben En Croute
- 1/2 c Chopped onion
- 1/4 c Butter
- 1 cn (8 oz) well drained
- Sauerkraut
- 1/2 c Grey poupon
- 1 ts Caraway seed
- 8 Sheets phyllo dough
- 1/2 lb Thinly sliced corned beef
- 1/4 lb Sliced swiss cheese
- 3/4 c Sour cream
In saucepan, over medium heat, cook onion in 1 Tbls. butter until
tender. Stir in kraut, 1/4 cup mustard & caraway seed. Melt remaining
butter. Stack phyllo sheets, brushing with melted butter in between
each layer. Top with layers of corned beef, cheese & kraut mixture to
within 1" of edges. Roll up from long edge, jelly roll style, tucking
in ends & brushing seams with butter. Place roll. seam side down on
greased baking sheet. Cut slits on top of roll in 12 even sections,
about 1/2" deep. Bake at 375 for 30-35 minutes or until golden brown.
To make sauce, blend remaining mustasrd & the sour cream. Slice roll
& serve with sauce.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
tender. Stir in kraut, 1/4 cup mustard & caraway seed. Melt remaining
butter. Stack phyllo sheets, brushing with melted butter in between
each layer. Top with layers of corned beef, cheese & kraut mixture to
within 1" of edges. Roll up from long edge, jelly roll style, tucking
in ends & brushing seams with butter. Place roll. seam side down on
greased baking sheet. Cut slits on top of roll in 12 even sections,
about 1/2" deep. Bake at 375 for 30-35 minutes or until golden brown.
To make sauce, blend remaining mustasrd & the sour cream. Slice roll
& serve with sauce.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
