Chicken Reuben Roll Ups Food

BAKED CHICKEN REUBEN

Steps:

• Preheat oven to 325 degrees F.
• 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.

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.

CHICKEN ROLL-UPS

Steps:

• Flatten chicken to 1/4-inch thickness.
• Place a slice of ham and cheese on each piece of chicken.
• Roll up from a short side and tuck in ends; secure with a toothpick.
• In a shallow bowl, mix crumbs, grated cheese and parsley.
• Pour milk into another bowl.
• Dip chicken rolls in milk, then roll in crumb mixture.
• Wrap and freeze roll-ups for up to 2 months.
• To use frozen chicken--completely thaw in the refrigerator.
• Unwrap roll-ups and place on a greased baking sheet.
• Spritz with nonstick cooking spray.
• Bake uncovered, at 425 degrees for 30 minutes or until juices run clear.

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.

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:

• Slice corned beef into ribbons (I roll a few pieces up like a cigar and make thin slices).
• Combine cheese, sliced beef and kraut in a bowl.
• Place approx 1/3 cup of the corned beef mixture in egg roll wrapper, roll up egg roll fashion sealing the last edge with water.
• To bake: spray sheet pan with spray oil, place rolls seam side down, spray liberally with more spay oil. Bake at 400°F for 10-12 minutes rotating half-way through baking. Bake until brown.
• To Deep Fry: Heat oil to 350°F - add rolls, fry until brown and crisy, drain on paper towels.

CHICKEN REUBEN

Steps:

• Turn on broiler, with rack 4 inches from the heat. Thinly slice chicken. Top 4 slices of bread with cheese, then with chicken and sauerkraut.
• In a small bowl, stir together mayonnaise and ketchup; spoon over sauerkraut. Place remaining slices of bread on top.
• Broil sandwiches, about 2 minutes on each side, until cheese has melted and bread is golden brown. Cut in half, and serve immediately.

REUBEN ROLL-UPS

Steps:

• Roll dough into a 12-in. x 9-in. rectangle. Cut into eight 3-in. x 4-1/2-in. rectangles. Combine sauerkraut and salad dressing. Place a slice of beef on each rectangle. Top with about 2 tablespoons of the sauerkraut mixture and a slice of cheese. Roll up. , Place seam side down on a greased baking sheet. Bake at 425° for 12-14 minutes or until golden.

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 EGG ROLLS RECIPE BY TASTY

Steps:

• Make the egg rolls: Place an egg roll wrapper on a clean surface oriented like a diamond. Lay 5 cheese rectangles (about ½ a slice) in the center of the wrapper, then top with 1½ ounces of corned beef, 1½ tablespoons of sauerkraut, ⅛ teaspoon caraway seeds, and another 5 cheese rectangles.
• In a small bowl, whisk together the egg and water. Brush the edges of the wrapper with the egg wash. Fold the bottom of the wrapper up and over the filling, then fold in the sides and roll to seal. Repeat with the remaining ingredients to make 8 egg rolls total.
• Fill a medium pot halfway with oil and heat over medium-high heat until the temperature reaches 375°F (190°C). Set a wire rack over a baking sheet.
• While the oil is heating, make the Russian dressing: In a medium bowl, stir together the mayonnaise, onion, garlic, Sriracha, horseradish, Worcestershire sauce, hot sauce, paprika, and salt. Refrigerate until ready to serve.
• Fry the egg rolls, 2-3 at a time, in the hot oil for 2-3 minutes, flipping occasionally to brown evenly. Transfer to the wire rack and season immediately with salt.
• Serve the egg rolls hot with the Russian dressing for dipping.
• Enjoy!