Chicken Reuben Roll Ups Recipes

REUBEN ROLL-UPS ( APPETIZERS)

Steps:

• Make Recipe #387518 for the dough.
• Prepare 2 large baking sheet pans with parchment or Silpats, set aside.
• Preheat oven to 375 degrees F.
• With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
• On a lightly floured board, flatten the dough, with hands and rolling pin, into a 1/4 inch thick rectangle, dusting with minimal flour if necessary to keep dough from sticking to the rolling pin. If difficulty is experienced in rolling out the dough, allow it to rest for a few minutes. I've found that pulling the dough with my hands works best.
• Spread the Thousand Island dressing on the dough, then add corn beef, sauerkraut, and cheese, leaving some of the cheese exposed so that it can help hold the roll together as it bakes.
• Starting with the long end roll the dough into a log.
• NOTE: Cut only the number of pieces you want to bake. The rest can be wropped and stored in the refrigerator for up to 5 days, or can be frozen for up to 2 weeks.
• Using kitchen shears, cut the dough into 1/2 inch pieces.
• Place them on the prepared sheet, leaving plenty of space for them to expand when they bake.
• Bake for 15-18 minutes, or until golden brown and the cheese has melted and caramelized a bit.

BAKED CHICKEN REUBEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle with salt and pepper. Place sauerkraut over chicken and top with cheese slices. Pour dressing over all and cover dish with aluminum foil.
• Bake in preheated oven for 90 minutes, or until chicken is cooked through (fork can be easily inserted and juices run clear). Sprinkle with chopped parsley and serve.

REUBEN ROLL-UPS

Steps:

• For pasrty: Cut shortening, cream cheese, flour and caraway seeds together into crumbs or small clumps.
• Add salt and water.
• Form into dough.
• Roll dough into 2 rectangles of approximately 11X9 inches.
• Set aside.
• For Filling: Spread salad dressing on pastry rectangles.
• Top with layers of corned beef, swiss cheese and sauerkraut.
• Fold in ends of dough.
• Roll up to jelly roll fashion.
• Seal the roll.
• Bake at 450 for 15 to 20 minutes.
• Slice the roll up into 1 inch slices.
• May insert party toothpicks if desired.
• Arrange on serving tray or platter.

REUBEN ROLL-UPS

Steps:

• Roll dough into a 12 x 9 inch rectangle.
• Cut dough into 8 smaller rectangles.
• Combine dressing and sauerkraut.
• On each piece of dough, place 1/2 slice of corned beef, 2 tablespoons of sauerkraut/dressing mix, and 1/2 slice of cheese.
• Fold dough over to enclose filling, and place seam side down onto parchment lined baking sheet.
• Bake at 425 degrees for 12-15 minutes or until golden brown.

REUBEN ROLLS

Steps:

• In a small bowl, beat the cream cheese, mustard and horseradish until blended. Spread a heaping tablespoonful of cream cheese mixture over each tortilla. , Layer each tortilla with eight slices of corned beef, three slices of cheese, another heaping tablespoonful of cream cheese mixture and 1/2 cup sauerkraut. Roll up tightly. Chill for 1 hour. Cut each roll-up into 1/2-in. slices.

GARLIC CHEESE CHICKEN ROLLUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pound chicken breasts until thinned out. In a shallow dish or bowl mix together bread crumbs and cheese. Dip one side of each breast into melted butter or margarine, then into crumb/cheese mixture. Place a dollop of cheese spread at one end of each chicken breast, on the side of the breast not dipped in the mixture. Roll up each breast and secure with toothpicks.
• Place rollups in a lightly greased 9x13 inch baking dish and drizzle any remaining butter or margarine over all. Bake in the preheated oven for 35 to 40 minutes, or until cooked through and juices run clear.