Reuben Rods

• 4 oz. sliced deli corned beef
• 1/2 c. sauerkraut, drained, rinsed and drained
• 4 oz. no salt Swiss cheese, grated
• 1 Tbsp. Dijon mustard
• 7 sheets phyllo dough (17 x 12-inch)
• 3 Tbsp. oil

1. Preheat oven to 375u0b0.
2. Coat cookie sheet with Pam.
3. Finely chop corned beef and sauerkraut.
4. Combine with cheese and mustard in small bowl.
5. Place one sheet of phyllo dough on waxed paper (keep remaining phyllo covered with damp towel).
6. Brush sheet lightly with oil.
7. Spoon 3 tablespoons beef mixture in
8. thin strips along short edge to within 1/2-inch of edge.
9. Roll up, folding up edges as rolling.
10. Place, seam side down.
11. Score crosswise to make 4 equal rods.
12. Brush with oil.
13. Repeat with remaining.
14. Bake at 375u0b0 for 13 to 15 minutes or lightly brown. Cut each in 4 rods.
15. Serve warm.

deli, sauerkraut, swiss cheese, mustard, phyllo, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=599879 (may not work)