Chicken Bratwurst Reuben Rolls

Chicken Bratwurst Reuben Rolls

A handheld take on the classic Reuben

Ingredients
  • 1 sheet Puff pastry, thawed
  • 6 tsp Thousand Island or Russian dressing
  • 6 slices Swiss cheese, sliced
  • 1/2 cup Sauerkraut, drained and patted dry
  • 6 Gilbert’s Chicken Bratwurst
  • 1 Egg, beaten
Instructions
  • Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
  • Lay puff pastry out lengthwise on a lightly floured surface. Cut in half lengthwise and then into thirds, for a total of 6 pieces.
  • Spread each piece of puff pastry with 1 teaspoon of Thousand Island or Russian dressing, leaving a one inch border at the top. Place one slice Swiss cheese over the dressing. Divide sauerkraut evenly among cheese.
  • Place one Bratwurst at the bottom of each puff pastry piece. Roll up tightly, pinching the ends to seal. Place seam-side down on the baking sheet.
  • Cut a few small slits in the top of each roll to allow steam to escape. Brush each roll with egg wash. Bake rolls for 20 to 25 minutes, or until golden brown.
  • Cool for about 10 minutes and slice each roll on the bias into three or four pieces, roughly two inches wide.
  • Serve with additional dressing for dipping.