Ingredients
- 12 Rhodes Yeast Texas Rolls thawed
- 6 slices swiss cheese cut into quarters
- 3/4 to 1 cup sauerkraut drained
- 1 to 1 1/2 lbs sliced corned beef find at the deli or lunch meat section of most grocery stores
- Thousand Island dressing for dipping sauce
Method
- Preheat oven to 350°F.
- Flatten roll dough as if you were going to make a mini pizza. Place 2 pieces (1/2 a slice) swiss cheese, about a tablespoon sauerkraut, and 2-3 tablespoons corned beef on flattened dough.
- Stretch edges of dough up around filling. Seal well. (To avoid steam popping the roll you can poke a couple of small holes in the top to help vent the steam).
- Place filled rolls, closure side down, on a parchment or silicone mat lined cookie sheet. You can place 6-12 rolls. If you bake all 12 rolls at once, you may need to adjust baking time (bake a few minutes longer).
- Bake at 350°F for 20-25 minutes or until dough is completely baked and rolls are golden brown.
- Serve with thousand island dressing as a dipping sauce.
Nutrition
Notes
LEFTOVERS? Store leftovers in the fridge for up to 5 days. To reheat, place on a plate and microwave 30-60 seconds in the microwave.