Rachel Ruben Roll Sandwich Recipe

You know how sometimes you have a little leftover this, and a little leftover that, and some of this thing laying around. Yep; one of those “need to get this used up” kind of days in the kitchen. We had one of those days and as a result a new dinner recipe was invented. I called it the Rachel Ruben rolled sandwich recipe.

It goes like this…

Rachel Ruben Roll

1 Betty Crocker 6.5oz pizza crust mix

about 8oz shaved deli corn beef and shaved deli turkey (you’ll want 2/3 corn beef and 1/3 turkey)

4 thin sandwich slices of swiss cheese

2 thin sandwich slices of cheddar cheese

1 cup sauerkraut; very well drained

1 egg beaten with about a teaspoon of water

thousand island type dressing

blog ruben roll IMG_7794

Mix dough according to package directions and let rest 5 minutes.

Kneed dough lightly with a small amount of flour. Roll out on a floured surface into a thin rectangle about 8” x 13”.

Leaving 1” to 2” of dough uncovered on each short edge layer on corn beef, turkey, cheese slices (torn and scattered around), and sauerkraut. (in that order)

Gently pull one short edge of dough up over the fillings and keep rolling; jelly roll style. Gently pull the other short edge snug, pinch the ends of the roll closed and tuck under.

Place roll seam side down on lightly greased cookie sheet.

Brush top and sides lightly with beaten egg.

Bake at 400 for 40 to 45 minutes till a nice golden brown crust has formed.

Let stand 5 minutes before slicing.

Serve with dressing for dipping and enjoy!


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