Reuben Fold-Overs

Reuben Fold-Overs

Love Reubens? Try a delicious home-baked version with an easy Bisquick® mix dough.

Prep Time

20

Minutes

Total Time

45

Minutes

Makes

4

sandwiches

2
cups Original Bisquick® mix
1/2
cup boiling water
1/2
cup sauerkraut, drained
2
tablespoons Thousand Island dressing
8
thin slices cooked corned beef (about 8 oz)
1
cup shredded Swiss cheese (4 oz)
1
egg, beaten
1
teaspoon caraway seed
  1. Heat oven to 375°F. In medium bowl, stir Bisquick mix and boiling water until dough forms. Divide dough into fourths. In small bowl, mix sauerkraut and dressing.
  2. For each sandwich, place one-fourth of dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Press dough into 6 1/2-inch round, 1/4 inch thick. Arrange 1/4 of the corned beef on dough to within 1/2 inch of edges, folding beef to fit if necessary. Top with 2 tablespoons of sauerkraut mixture and 1/4 cup cheese. Fold sandwich in half; press edges with tines of fork to seal. Place on ungreased cookie sheet.
  3. Brush sandwiches with egg; sprinkle with caraway seed. Bake 20 to 24 minutes or until crust is golden brown.
Makes 4 sandwiches
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead
Make the sandwiches up to 2 hours ahead of time. Cover and refrigerate until ready to bake.
Substitution
Not a fan of caraway seed? Use sesame seed instead.

Nutrition Information:

1 Serving (1 Sandwich)
  • Calories 540
    • (Calories from Fat 280),
  • Total Fat 31g
    • (Saturated Fat 12g,
    • Trans Fat 2g),
  • Cholesterol 135mg;
  • Sodium 1860mg;
  • Total Carbohydrate 40g
    • (Dietary Fiber 2g,
    • Sugars 6g),
  • Protein 25g;
Percent Daily Value*:
    Exchanges:
    • 2 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 2 1/2 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.
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