Reuben Turnover

• 12 sheets fresh phyllo dough (thawed, about 1/3 lb.) or 12 sheets frozen phyllo dough (thawed, about 1/3 lb.)
• 12 cup butter or 12 cup margarine, melted
• 1 (8 ounce) can sauerkraut
• 34 lb thinly sliced corned beef
• 2 tablespoons Russian salad dressing
• 2 cups swiss cheese, shredded

1. ABOUT 45 MINUTES BEFORE SERVING: Place phyllo on waxed paper; cover with slightly damp paper towels to prevent phyllo from drying out.
2. Place 1 sheet of phyllo (16x12-inch) on work surface; brush with some melted butter or margarine; cover with second sheet of phyllo; brush with melted butter or margarine.
3. Slice sheets lengthwise in half to make 2 strips.
4. Place 1 strip on top of the other, buttered-side up.
5. Preheat oven to 375 degrees.
6. Drain and rinse sauerkraut; pat dry with paper towels.
7. Place 1/6th of corned beef at end of strip.
8. Spread 1 t. Russian dressing over corned beef; top with 1/6th of Swiss cheese and 1/6th of sauerkraut.
9. From corned beef end, fold one corner of phyllo strip diagonally over filling so that the short edge meets the long edge of strip, forming a right angle.
10. Continue folding over at right angles, being careful to hold filling securely inside phyllo, until you reach the end of the strip to form a triangular package.
11. Place package, seam- side down, in 15x10-inch jelly-roll pan; brush with butter or margarine.
12. Repeat with remaining phyllo and filling to make 6 turnovers in all.
13. Bake turnovers 20 minutes or until golden.

phyllo, butter, sauerkraut, beef, salad dressing, swiss cheese

Taken from www.food.com/recipe/reuben-turnover-355141 (may not work)