Reuben En Croute

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

1. In saucepan over medium heat, cook onion in 1 tablespoon butter until tender.
2. Stir in sauerkraut, 1/4 cup mustard and caraway seed.
3. Melt remaining butter.
4. Stack phyllo dough sheets, brushing butter in between each layer.
5. Top with layers of corned beef, cheese and sauerkraut mixture to within 1 inch of edges. Roll up from long edge, jelly-roll fashion, tucking in ends and brushing seams with butter.
6. Place roll seam side down on greased baking sheet.
7. Cut slits on top of roll in 12 even sections about 1/2-inch deep.
8. Bake at 375u0b0 for 30 to 35 minutes or until brown.

onion, swiss cheese, butter, sour cream, sauerkraut, sweet pickle relish, mustard, caraway seed, phyllo, beef

Taken from www.cookbooks.com/Recipe-Details.aspx?id=624844 (may not work)