Reuben Roll

Might as well use the other sheet of puff pastry.  If I leave it in the freezer too long, I forget about it.  You could make this type of roll with just about any sandwich combination, and even do something like artichoke spinach dip made with cream cheese to make it a little denser- as usual the possibilities are endless.

Reuben Roll

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: Serves 15


  • 1/2 cup chopped onion
  • 1/4 cup plus 2 TBSP butter
  • 8 oz sauerkraut, drain well
  • 1/4 cup dijon mustard
  • 1 tsp caraway seed
  • 1 sheet puff pastry, thawed
  • 1/2 pound thinly sliced corned beef or pastrami, chopped
  • 1/4-1/2 lb Swiss cheese, thinly sliced or grated
  • Sauce
  • 1/4 cup dijon mustard
  • 3/4 cup sour cream
  • 1 TBSP dill pickle relish


  1. Heat oven to 400.
  2. Heat 2 TBSP butter in a pan on medium heat, add onion and cook until translucent.
  3. Stir in sauerkraut, mustard and caraway. Remove from heat after well combined.
  4. In a small bowl mix all sauce ingredients.
  5. Melt remaining butter in a small pan.
  6. Unfold puff pastry and lay out flat.
  7. Top with corned beef, cheese, a little of the sauce, and sauerkraut mixture. Leave 1 inch along the edge so when you roll it, all the stuff doesn't come out!
  8. Roll up like a jelly roll. Cut into about 15 slices.
  9. Place cut sides down on greased baking sheets.
  10. Brush with melted butter.
  11. Bake about 20-25 minutes until golden.
  12. Let cool. Serve with remaining sauce.