Dijon Reuben En Croute

• 1/2 c. chopped onion
• 1/4 c. margarine
• 1 (8 oz.) can kraut
• 1/2 c. Dijon mustard
• 1 tsp. caraway seed
• 8 sheets phyllo dough
• 1/2 lb. thin sliced corned beef
• 1/4 lb. thin sliced Swiss cheese
• 3/4 c. sour cream
• 1 Tbsp. sweet pickle relish

1. In 1 tablespoon margarine, cook onion until tender.
2. Stir in kraut, 1/4 cup mustard and caraway seed.
3. Melt remaining margarine. Stack phyllo sheets.
4. Brush between each sheet with melted margarine.
5. Top with layers of corned beef, Swiss cheese and kraut mixture to within 1 inch of edges.
6. Roll from long end jelly roll fashion tucking in ends.
7. Brush seams with melted margarine.
8. Place roll seam side down on greased baking sheet.
9. Cut slits on top of roll 1/2 inch deep in 12 even sections for main dish or 24 for appetizers.
10. Serves 6 as main dish.
11. Use remaining ingredients for sauce:
12. 1/4 cup mustard, sour cream and pickle relish.

onion, margarine, mustard, caraway seed, phyllo, thin, thin sliced swiss cheese, sour cream, sweet pickle relish

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1016770 (may not work)