White river reuben roll
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | Servings |
| 1½ | pounds | Ground beef |
| 1½ | cup | Fresh caraway rye bread crumbs |
| 1 | each | Egg, lightly beaten |
| ½ | cup | Finely chopped onion |
| 1 | tablespoon | Sweet pickle relish |
| ¼ | cup | Thousand Island dressing |
| 1 | tablespoon | Worcestershire sauce |
| 1½ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
| 1 | each | 14-oz can sauerkraut, well drained (or 14 ounces of a |
| 1 | each | Plastic bag of sauerkraut) |
| 1½ | cup | Shredded Swiss cheese |
Directions
In large bowl, combine beef, bread crumbs, egg, onion, sweet pickle relish, Thousand Island dressing, Worcestershire, salt and pepper.
Work mixture with hands until blended. Shape mixture into 6x14-inch rectangle on a sheet of waxed paper. Sprinkle with sauerkraut and Swiss cheese, leaving a 1-inch border. Starting with the narrow end, carefully roll the mixture, using wax paper as a guide. Place roll in shallow pan and bake uncovered at 350 F for 45 minutes. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis