Reuben Pinwheels
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Reuben Pinwheels

Servings 16


  • 1 sheet puff pastry, thawed
  • 1 egg
  • 2 ounces cream cheese, softened
  • 2 tablespoons Thousand Island dressing
  • 6 slices swiss cheese
  • 1/2 cup saeurkraut, squeezed in paper towels to remove liquid
  • 6 slices deil-sliced corned beef
  • 1 egg
  • 1/2 teaspoon caraway seeds, optional
  • More Thousand Island for serving


  • On a lightly floured surface, roll puff pastry to flatten creases. I also like to increase the length and width by about 1/2 to 1-inch.
  • Whisk egg with 1 tablespoon of water and lightly brush top surface of puff pastry egg mixture.
  • Lay slices of swiss cheese on top of puff pastry, overlapping slightly, and coming to within 1/2-inch of edges.
  • In a bowl, mix together cream cheese and Thousand Island dressing. Spread on top of cheese layer.
  • Evenly place sauerkraut on top of cream cheese layer.
  • Lay corned beef slices on top of sauerkraut.
  • Starting at one end, roll pastry up jellyroll style. Brush far edge of pastry with egg wash and press to seal it to the roll.
  • Wrap in plastic wrap and place in freezer for 20 minutes. (Or you can refrigerate for 1-2 hours)
  • Preheat oven to 400 degrees.
  • Line a baking sheet with parchment paperor spray with cooking spray.
  • Cut roll of pastry into 16-18 slices and evenly space them on baking sheet.
  • Sprinkle with caraway seeds.
  • Bake for 20-24 minutes, or until golden.
  • Serve with extra Thousand Island dressing for dipping.