• Cooking Time: 20
  • Servings: 6
  • Preparation Time: 30


Try this zesty twist on the traditional corned beef and cabbage.

Full Recipe:


  • 12 Rhodes™ Dinner Rolls, thawed to room temperature
  • 1 1/2 cups sauerkraut, drained well
  • 6 tablespoons Russian dressing
  • 1 1/2 cups grated Swiss cheese
  • 1 1/2 teaspoons caraway seeds
  • 1/2 to 3/4 pound thinly sliced corned beef
  • 1 egg white, beaten
  • additional caraway seeds


  • Spray counter lightly with non-stick cooking spray.
  • Combine two rolls together and flatten into a 7-inch circle.
  • Repeat with remaining rolls.
  • Combine the sauerkraut, dressing, Swiss cheese and seeds together in a bowl.
  • Divide the corned beef into 6 equal portions and place in the center of each dough circle.
  • Divide the sauerkraut mixture into 6 equal portions and place on top of corned beef being careful that it doesn't touch the edges.
  • Moisten the edges of each circle with water.
  • Fold each dough circle in half covering the filling.
  • Press it down to seal edges together with your fingers or a fork.
  • Place turnovers on a sprayed baking sheet.
  • Make 3 small cuts in the top to vent the steam.
  • Brush with beaten egg white and sprinkle with caraway seeds.
  • Bake at 350°F 18-20 minutes or until golden brown.

Author Credit: Rhodes Bake N Serv

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