Puff Pastry Roll Ups
These sandwiches are a great addition for a game night party, or with a bowl of soup for a meal. Try switching it up! The possibilities in putting these together are endless.
Ingredients:
1 package (there’s 2 in a package) puff pastry- 17.5 ounce – thawed to room temperature.
Enough flour to dust the surface to roll out pastry
Dijon mustard of choice
2 cups sauerkraut well drained and squeeze dried
1 pound thinly sliced corned beef
1 pound thinly sliced swiss cheese
1 beaten egg
2 tablespoons caraway seeds
Thousand Island or Russian Dressing for dipping
Directions:
Unroll puff pastry on a lightly floured, working space. Using a rolling pin, work the pieces of dough into two 10 x 15 inch rectangles. Spread a thin layer of mustard over the rolled out puff pastry if desired, covering with a layer of corned beef, followed with a single layer of the thin sliced swiss slices, then sprinkle evenly with the well drained sauerkraut.
Roll the puff pastry up tightly like a jelly roll starting with the skinny side of the rectangle. Wrap tightly in plastic wrap and refrigerate for at least an hour, or up to 24 hours. Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper, slicing the puff pastry rolls into one-inch slices laying them flat onto the lined baking sheets. I cut the roll in 1/4’s then each section in 1/4’s again to get a dozen roll ups out of each shell used. You can do the math. Brush tops lightly with beaten egg and sprinkle with caraway seeds.
Bake until lightly browned, about 20 to 25 minutes. Serve with Thousand Island or Russian dressing for dipping. Enjoy!
