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!"