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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.

Leah Krastel
Recipe by Oxmoor House October 2006

Gallery

Credit: Oxmoor House

Recipe Summary

prep:
10 mins
cook:
14 mins
additional:
2 mins
total:
26 mins
Yield:
16 servings (serving size: 1 pinwheel)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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

  • 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.

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

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

78 calories; calories from fat 50%; fat 4.3g; saturated fat 1.7g; protein 3.6g; carbohydrates 6.2g; fiber 0.1g; cholesterol 8mg; iron 0.2mg; sodium 175mg; calcium 54mg.
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