Dijon Reuben en Croute
1/2 Cup Onions, Chopped
1/4 Cup Butter
8 Ounces Sauerkraut, Well Drained
1/2 Cup Mustard, Grey Poupon
1 Teaspoon Caraway Seed
8 Sheets Phyllo Dough
1/2 Pound Corned Beef Brisket, Thinly Sliced
1/4 Pound Swiss Cheese, Sliced
3/4 Cup Sour Cream
1 Tablespoon Sweet Pickle Relish
In saucepan, over medium heat, cook onion in 1 tablespoon butter until
tender.
Stir in sauerkraut, 1/4 cup mustard & caraway seed.
Melt remaining butter.
Stack phyllo dough sheets, brushing with butter in between each layer.
Top with layers of corned beef, cheese, & sauerkraut mixture to within 1
inch of edges.
Roll up from long edge, jelly-roll fashion, tucking in ends and brushing seams
with butter.
Place roll seam-side down on greased baking sheet.
Cut slits on top of roll in 12 even sections, about 1/2 inch deep.
Bake at 375 degrees for 30-35 minutes or until golden brown.
SAUCE: Blend remaining mustard, sour cream and pickle relish.
Slice roll and serve with sauce.