Posted 10/15/2007 10:05:43 AM
I doubled this recipe so I could freeze the extras, as no one in my house but me will touch sauerkraut. I liked the taste and preparation was a lot easier than I expected. Hardest part was making the dough circles the "right" size. I used Carl Buddig corned beef, and next time I will cut up the slices (I left them whole) because when I cut into the sandwich, the entire slice of beef came out. They froze well, reheated great in the toaster oven, but not so great in the microwave.