Baked Reuben Poppers Recipe

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Baked Reuben Poppers

Originally Posted February 12, 2014. Updated 1/6/2021

Baked Reuben Poppers are "delicious pockets of yum", according to my husband. Easy to make, and super satisfying as a snack or appetizer!

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 (Have you seen the Reuben Buns I created for him?) 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!"

How to Make Baked Reuben Poppers

1 - Lay 1 egg roll wrapper flat on your workspace.

2 - Arrange about ⅛ 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.

3 - On top of the corned beef, layer ⅛ of the sauerkraut, then top with ⅛ of the swiss cheese, again avoiding the border.

4 - Sprinkle with caraway seeds, if using.

5 - Fold one corner of the wrapper across the filling layers, pressing down to the other side of the wrapper.

6 - Use a pastry brush and some water to dampen the two side corners.

7 - Fold them in to the center, gently pressing excess air out from the filling as you go.

8. 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.

9 - Place your rolls on your well-greased cookie sheet, brush/spray with additional oil on top.

10 - Bake, per the recipe directions

11 - Serve hot, with Thousand Island dressing for dipping!

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5 from 1 vote

Baked Reuben Poppers

“These 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!” - My Husband

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Appetizer, Snack

Cuisine: American

Keyword: Bar food, Corned Beef, egg rolls, poppers, Reuben, reuben poppers, saurkraut, spring rolls

Servings: 8 Rolls

Calories: 207kcal

Author: Marie Porter

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 ⅛ 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 ⅛ of the sauerkraut, then top with ⅛ 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!

Nutrition

Calories: 207kcal | Carbohydrates: 10g | Protein: 13g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 43mg | Sodium: 661mg | Potassium: 165mg | Fiber: 1g | Sugar: 1g | Vitamin A: 235IU | Vitamin C: 12mg | Calcium: 241mg | Iron: 1mg

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