Reuben Bites Recipes

DEEP FRIED REUBEN BITES

Steps:

• In a small mixing bowl, combine all ingredients well.
• Form into small balls, approximately 1" in size.
• Roll in flour, and then dip in your favorite batter.
• Deep fry until golden brown.

FLAKY REUBEN BITES

Steps:

• Heat oven to 375°F.
• If using crescent rolls: Unroll dough into 2 long rectangles. Press each to form 12-inch-long rectangle; press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Press each to form 12-inch-long rectangle.
• Layer half of corned beef on each dough rectangle, cutting to fit if necessary. Top each with cheese and sauerkraut. Starting at long side, roll up each tightly; seal long edges. Place, seam side down, on ungreased cookie sheet; tuck edges under.
• Bake 12 to 14 minutes or until golden brown.
• Meanwhile, in small bowl, mix dipping sauce ingredients.
• To serve, cut warm rolls into 1-inch slices; place on serving platter. Serve with dipping sauce.

REUBEN FRITTERS

Steps:

• Preheat the oven to 400 degrees F.
• Place the brisket in a large pan with the pickling seasoning and enough water to fill the pan halfway. Cover and cook for 3 hours. Let cool partially, and then refrigerate to cool completely (for at least 3 hours total if you cut the brisket into pieces, or overnight if cooling it whole).
• Dice the brisket and puree in a food processor until a paste forms (some chunks are fine). Add the sauerkraut, cream cheese and Swiss cheese and mix well. Shape the mixture into little spheres the size of golf balls; set aside.
• In a large heavy-bottomed saucepan fitted with a deep-frying thermometer, pour enough vegetable oil to fill the pan about a third of the way. Heat over medium heat until the oil reaches 350 degrees F.
• In three separate containers put the flour, buttermilk, and breadcrumbs mixed with parsley. Take a sphere and coat in the flour, dredge in the buttermilk and then coat in the breadcrumbs. Repeat with the remaining spheres. Fry in batches--making sure all the fritters are submerged--until golden brown, 3 to 5 minutes.
• Serve the fritters with the Whole-Grain Honey Mustard Horseradish Dipping Sauce on the side.
• Mix together the mayonnaise, honey, Dijon mustard, horseradish, whole-grain mustard, rice vinegar, dry mustard and granulated garlic in a large bowl.

REUBEN CRESCENT BITES

Steps:

• Rinse sauerkraut and squeeze dry; mince by hand or in food processor.
• Mix in Thousand Island dressing; set aside.
• Separate each can of crescent rolls into 4 rectangles; roll out on a lightly floured board and cut each evenly into 4 rectangles (16 per tube of crescent rolls).
• The rectangles should be wide enough to lay a cocktail sausage across the short end and leave a slight overlap, so you might need to pat each one a little with your fingers to make wider.
• On each rectangle, place about 1 scant teaspoon of the sauerkraut mixture then sprinkle with a little cheese.
• Top with a cocktail sausage.
• Roll up, tucking ends in; pinch ends to seal.
• Place on an ungreased baking sheet and bake at 350° for about 10 to 15 minutes, until golden brown.
• Makes 32 bite-sized appetizers.

TRISCUIT REUBEN BITES

Steps:

• Preheat oven to 350 degrees F.
• Arrange 28 crackers in rows on bottom of greased 13x9 baking dish.
• Layer 3/4 cup cheese, sauerkraut, corned beef and remaining cheese over crackers; top with remaining crackers.
• Whisk milk, eggs, mustard and parsley in bowl; pour over crackers.
• Bake in preheated oven for 40 minutes or until puffed and golden.
• Let stand 10 minutes, then cut into squares in between crackers.
• Serve warm, with thousand island dressing on the side if you wish.