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Reuben Rolls

 Reuben Rolls
This recipe came about one night when I was trying to think of a new and different snack to serve the next day. The empty plate at the party signaled these rolls were a hit! —Darlene Abney, Muenster, Texas
48 ServingsPrep: 30 min. + chilling


  • 1 package (8 ounces) cream cheese, softened
  • 3 tablespoons spicy brown mustard
  • 1/4 teaspoon prepared horseradish
  • 5 flour tortillas (10 inches), room temperature
  • 7 packages (2 ounces each) thinly sliced deli corned beef
  • 15 thin slices Swiss cheese
  • 1 can (14 ounces) sauerkraut, rinsed and well drained


  • In a small bowl, beat the cream cheese, mustard and horseradish until
  • blended. Spread a heaping tablespoonful of cream cheese mixture over
  • each tortilla.
  • Layer each tortilla with eight slices of corned beef, three slices of
  • cheese, another heaping tablespoonful of cream cheese mixture and
  • 1/2 cup sauerkraut. Roll up tightly. Chill for 1 hour. Cut each
  • roll-up into 1/2-in. slices. Yield: about 8 dozen.