Warm Reuben Pie

Published on July 18, 2014 | By |
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Ingredients

  • 3/4 c mayonnaise
  • 1/4 c ketchup
  • 3 T Dijon mustard
  • 2 T sweet pickle relish
  • 1 (13 oz) tube Pillsbury Country Italian Bread (found in the refrigerated biscuit aisle)
  • 1 lb sliced deli corned beef
  • 1/2 lb sliced deli Swiss cheese
  • 2 c drained souerkraut
  • 2 t caraway seeds

Instructions

  • 1. Adjust oven rack to middle position and heat oven to 400 degrees. Combine mayonnaise, ketchup, mustard, and relish in bowl.
  • 2. Line rimmed baking sheet with parchment paper. Unroll dough on prepared baking sheet. With short side facing you, layer corned beef, cheese, and sauerkraut evenly over half of dough leaving a 1 inch border along sides. Spread half of dressing over sauerkraut
  • 3. Fold empty half of dough over the filling and crimp the edges to seal. Brush top of dough lightly with water and sprking with caraway seeds. Bake pie on baking sheet until golden brown, 20 to 25 minutes, rotating sheet halfway through cooking. Using serrated knife, cut pie into quarters. Serve, passing remaining dressing at table.

Instructions

  • 1. Adjust oven rack to middle position and heat oven to 400 degrees. Combine mayonnaise, ketchup, mustard, and relish in bowl.
  • 2. Line rimmed baking sheet with parchment paper. Unroll dough on prepared baking sheet. With short side facing you, layer corned beef, cheese, and sauerkraut evenly over half of dough leaving a 1 inch border along sides. Spread half of dressing over sauerkraut
  • 3. Fold empty half of dough over the filling and crimp the edges to seal. Brush top of dough lightly with water and sprking with caraway seeds. Bake pie on baking sheet until golden brown, 20 to 25 minutes, rotating sheet halfway through cooking. Using serrated knife, cut pie into quarters. Serve, passing remaining dressing at table.

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