Puff pastry encompassing sauerkraut, corned beef, Swiss and cream cheese baked to perfection then dunked in homemade Thousand Island dressing.
Did you know that March is National Reuben Month? It’s no surprise that it would be, the stores’ bunkers are brimming with corned beef. My family absolutely LOVES corned beef. I always make it for St. Patrick’s Day, but it’s not just reserved for then, we typically have the whole Corned Beef and Cabbage meal 4 or 5 times per year.
Of course, I ALWAYS make extra, because you have to have leftovers for Reuben Sandwiches, and all other things Reuben… am I right?
That’s why I always keep plenty of Frank’s Kraut on hand, in case of a Reuben craving! (heck, who am I kidding? I eat the stuff plain! It’s so good and SO good FOR you, too!)
Did you know? A single serving of sauerkraut has 35% of your daily recommended intake of vitamin C, which is one of the most important elements of our immune system. Vitamin C stimulates the production of white blood cells and increases cellular regeneration and repair, while also playing a key role in the formation of collagen, a foundational component for almost every part of our body, including organs, blood vessels, skin, hair, muscles, and bones. – Source: Organic Facts
I thought it would be fun to come up with an appetizer celebrating not only the Reuben, but one that would make a fantastic addition to your St. Patrick’s Day celebrations! You could use deli style corned beef, like I did here, or use left over corned beef, too.
Simply spread out your puff pastry, top with a mixture of cream cheese and Homemade Thousand Island Dressing, (reserving the rest for dipping!) sprinkle with corned beef, Frank’s Kraut and Swiss cheese and roll it up jelly roll style. Slice and bake.
They are so amazing, I wish I could hand you one through the screen!
Who’s ready to make some?? Let’s do this!
Follow along with Frank’s Kraut on their social medias to get delicious recipes year ’round, and Reuben recipes the whole month of March!