Baked Reuben Poppers
Taking a quick break from developing my next cookbook, to write a few quick blog entries. Time to go through a backlog of older recipes and photos!
Back a few years - damn, had to be about 6, now - I made deep fried Reuben rolls for my husband. Think egg rolls, but completely different filling. I'd had the idea after having some "Ham and Swiss" deep fried dough balls at a pub somewhere a few years earlier. With Porter being completely in love with Reubens, it was brilliant!
Several years later, though... being married to a cook/baker is taking its toll, and he's trying to avoid excess fat and calories. So, I decided to make a baked version of this favourite of his. There's still a bit of oil involved - it's necessary to crisp up the wonton wrapper skin - but it's not *bathed* in oil. So... much better for you, even if it's still not exactly health food!
Says he: "The Baked Reuben Poppers are delicious pockets of yum. Crap, I'm not good with words. I love the crispy texture of the crust with the kraut and beef. I could eat way too many of them!"
Baked Reuben Poppers
Ingredients
- Cooking oil or nonstick spray
- 8 egg roll wrappers
- 8 oz sauerkraut well drained
- 8 oz corned beef deli meat
- 8 oz Swiss Cheese grated
- Caraway seeds optional
- Thousand Island dressing for dipping
Instructions
- Preheat your oven to 375F. Generously grease a baking sheet with cooking oil or spray, set aside.
- Lay 1 egg roll wrapper flat on your workspace.
- Spread about 1/8 of the corned beef in a single column, diagonally across the middle of the wrapper. Make sure to avoid about 2″ border around the edge of the wrapper.
- On top of the corned beef, layer 1/8 of the sauerkraut, then top with 1/8 of the swiss cheese, again avoiding the border. Sprinkle with caraway seeds, if using.
- Fold one corner of the wrapper across the filling layers, pressing down to the other side of the wrapper.
- Use a pastry brush and some water to dampen the two side corners. Fold them in to the center, gently pressing excess air out from the filling as you go.
- Apply a little water to dampen the remaining corner edges and roll the popper carefully towards that corner, sealing all filling in as you go.
- Place your rolls on your well-greased cookie sheet, brush/spray with additional oil on top. Bake for 15 minutes, flip all of the rolls over, and bake for an additional 10-15 minutes.
- Serve hot, with Thousand Island dressing for dipping!
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