Reuben Rods

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• 4 ounces sliced deli corned beef
• 1/2 cup drained rinsed and drained sauerkraut
• 4 ounces shredded swiss cheese
• 1 tablespoon dijon mustard
• 7 sheets phyllo dough
• 3 tablespoons olive oil

Recipe

• 1 preheat oven to 375 degrees.
• 2 grease cookie sheets.
• 3 finely chop the corned beef and mix with the sauerkraut, swiss cheese and mustard.
• 4 place one sheet of phyllo on cutting board.
• 5 (make sure to keep the remaining phyllo sheets completely covered, so that they don't dry out).
• 6 lightly brush the phyllo sheet with olive oil.
• 7 spoon about 3 tablespoons of the meat/cheese mixture along the short side of the dough in a strip staying within about 1/2 inch of the edges.
• 8 pick up the side of the dough that has the meat/cheese strip and roll it up into a cylinder, folding in the sides as you are rolling.
• 9 place seam side down on the greased cookie sheet.
• 10 score crosswise to make 4 rods.
• 11 (score does not mean that you should cut all the way through the roll, but only through the top layers of phyllo).
• 12 repeat with remaining phyllo and filling.
• 13 brush rods with olive oil.
• 14 bake in preheated oven for 13-15 minutes until browned.
• 15 cut each roll into 4 rods.
• 16 serve warm.
• 17 this appetizer can be made ahead and kept refrigerated until time to bake.
• 18 add a few extra minutes to baking time.