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Reuben Swirl Rolls

 Reuben Swirl Rolls
—Taste of Home Cooking School
8 ServingsPrep: 20 min. + thawing Bake: 20 min. + rising


  • 8 Rhodes™ Dinner Rolls, thawed to room temperature
  • 1-1/2 tablespoons Thousand Island salad dressing
  • 6 slices Swiss cheese
  • 1 cup sauerkraut, rinsed and well drained
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon pepper
  • 1/3 pound sliced deli corned beef
  • Thousand Island salad dressing, optional


  • Spray counter or surface with cooking spray. Combine rolls to form a
  • ball. Roll into a 13-in. x 9-in. rectangle. Spread dressing evenly
  • over dough to within 1/2 in. of edges. Arrange cheese slices over
  • dressing. Sprinkle with sauerkraut, caraway seeds and pepper. Top
  • with corned beef slices. Starting with the long side, roll up
  • jelly-roll style.
  • Using a serrated knife, cut into 8 slices. Place cut side down on a
  • baking sheet coated with cooking spray. Secure with toothpicks if
  • necessary to keep from unrolling. Cover with plastic wrap coated
  • with cooking spray; let rise 30-45 minutes.
  • Remove plastic wrap; bake at 350° for 20-25 minutes or until
  • golden brown. Serve warm with additional dressing if desired. Yield:
  • 8 servings.