Reuben Hot Pockets keep in theTradition of Saint Patrick's Feastive
Foods of Corn beef and Cabbage!
Ingredient:
For Dough4 cups flour
3 1/2 tsp baking powder
2 tsp salt
1 tsp.rye seeds or 1/2 tsp rye seasoning powder
2 tbsp oil
1 1/2 cup water
Filling:
1 LB.Corned Beef (lunch meat or roast)
1 jar Sauerkraut
8-16 oz. Provolone cheese
French salad dressing
Directions:
Pre heat oven to 400
Combine all ingredients into a large bowl and mix till all is combined and dough is forming
Kneed the dough for 10 minutes by streaching and pulling the dough and folding it into itself
forming a ball.Then place the ball back into the bowl ,cover with hand towel and place on the
pre heated stove top for 10 minutes to rise.Flour a counter top and roll out the dough till about
1/4 inch thick.Cut out 5x5 inch squares for the pockets. All the dough can be used by reforming the ball with left over cut outs and re roll it out flat again till all is used.Provolone cheese comes in a circle so cut them in half and place one half of the cheese down on one side of the square .
Then cut the corned beef in half and place one half on top of the cheese, add a teaspoon of sauerkraut
1/2 tsp. of french dressing and the other half of cheese. Then fold it over to close and using a fork
press together along the edges on all open sides to close.Spray cookie sheet with cooking spray
or lightly oil using paper towel to wipe over and off any excess oil.Bake for 10-15 minutes or
untill Golden.(ovens vary)
Cool for 4 minutes before serving
Enjoy!
