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Reuben turnovers
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| Artist: |
_ |
| Categories: |
Sandwiches |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | -Sue Woodward | | 2
| cup | Bisquick | | 1/2
| cup | -Water, cold | | 2
| pack | 2.?oz. thinly sliced | | | -smoked corned beef | | 1
| can | 8-oz. sauerkraut, well | | | -drained | | 3
| tbsp | Thousand Island dressing | | 1
| cup | Swiss cheese, shredded, 4-oz | | 2
| tbsp | Butter, or margarine, melted | | | Caraway seed, optional | | | Poppy seed, optional |
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Procedures:
| 1 | Heat oven to 400. | | 2 | Mix bisquick and water until soft dough forms; beat vigorously 20 strokes. | | 3 | Gently smooth dough into ball on floured cloth covered board; knead 5 times. | | 4 | Roll dough into rectangle, 18"x12"; cut into 6 squares. | | 5 | Layer corned beef over triangular half of each square. | | 6 | Mix sauerkraut, dressing, and cheese; spoon over corned beef. | | 7 | Fold dough over sauerkraut mixture, forming a triangle. | | 8 | Press edges with floured fork to seal. | | 9 | Brush tops with butter; sprinkle with caraway seed or poppy seed, if desired. | | 10 | Bake on ungreased cookie sheet until golden brown, about 20 mins. | | 11 | source - betty crocker"s creative recipes with bisquick, c. 1980 |
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