Reuben Pinwheels

Oxmoor House
Entertaining is effortless with this combination of refrigerated dough, deli meat, presliced cheese, and canned sauerkraut. Arrange pinwheels on a platter with bowls of spicy brown mustard and fat-free Thousand Island dressing for dipping—they're guaranteed to be a hit.

Yield:

16 servings (serving size: 1 pinwheel)

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 14 Minutes
Other: 2 Minutes

Nutritional Information

Calories 78
Caloriesfromfat 50 %
Fat 4.3 g
Satfat 1.7 g
Protein 3.6 g
Carbohydrate 6.2 g
Fiber 0.1 g
Cholesterol 8 mg
Iron 0.2 mg
Sodium 175 mg
Calcium 54 mg

Ingredients

1 (8-ounce) can refrigerated reduced-fat crescent dinner roll dough
Cooking spray
4 thin slices deli corned beef (about 3 ounces)
4 (0.8-ounce) slices Swiss cheese
1/2 cup canned shredded sauerkraut, drained and squeezed dry
1/2 teaspoon caraway seeds

Preparation

1. Preheat oven to 375°.

2. Unroll dough onto a baking sheet coated with cooking spray; separate dough into 4 rectangles, gently pressing perforations down center of rectangles to seal.

3. Layer 1 slice corned beef, 1 slice cheese, and 2 tablespoons sauerkraut on each rectangle; sprinkle each with 1/8 teaspoon caraway seeds. Roll up each rectangle, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam to seal. Using a serrated knife, cut each roll evenly into 4 slices. Place slices, cut sides up, on pan; flatten slightly with hand.

4. Bake at 375° for 14 minutes or until golden and slightly puffed. Cool on pan 2 minutes. Serve warm.

Note:

Leah Krastel,

Oxmoor House Healthy Eating Collection

October 2006