White river reuben roll

3 servings

Ingredients

Quantity Ingredient
6 eaches Servings
1½ pounds Ground beef
1½ cup Fresh caraway rye bread crumbs
1 each Egg, lightly beaten
½ cup Finely chopped onion
1 tablespoon Sweet pickle relish
¼ cup Thousand Island dressing
1 tablespoon Worcestershire sauce
1½ teaspoon Salt
¼ teaspoon Freshly ground black pepper
1 each 14-oz can sauerkraut, well drained (or 14 ounces of a
1 each Plastic bag of sauerkraut)
1½ cup Shredded Swiss cheese

Directions

In large bowl, combine beef, bread crumbs, egg, onion, sweet pickle relish, Thousand Island dressing, Worcestershire, salt and pepper.

Work mixture with hands until blended. Shape mixture into 6x14-inch rectangle on a sheet of waxed paper. Sprinkle with sauerkraut and Swiss cheese, leaving a 1-inch border. Starting with the narrow end, carefully roll the mixture, using wax paper as a guide. Place roll in shallow pan and bake uncovered at 350 F for 45 minutes. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

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