Rachel Rolls

Years ago I had a sandwich in a deli shop that they called “Rachel.” It was so good I inquired what was in it. They explained that it was simply a Reuben without sauerkraut. Now whenever I see a Reuben on the menu in a restaurant I order myself one “Rachel style.” If you love canned sauerkraut and want to food storage it, you could add it, just drain and squeeze dry. As for me – I prefer “Rachels.”

  • 1 loaf of whole wheat bread dough – like Montana Wheat
  • 12 ounces Canned Corned Beef, cubed
  • 2 cups Freeze Dried Monterey Jack Cheese
  • ¾ cup Thousand Island Dressing
  • 2 teaspoons Parsley Flakes
  • ½ teaspoon Granulated Garlic
In a small bowl place Freeze Dried Cheese. Cover with water and allow to hydrate completely. Drain off extra water. Place Cheese in a large bowl. Add Corned Beef, Dressing, Parsley and Garlic. Mix gently. Divide bread dough into 16 pieces. Stretch each piece with hands to flatten to about a 5-inch circle. Using a medium scoop; place a scoop (about 2-3 Tablespoons worth) of filling on each piece of dough. Stretch dough edges up and around filling and pinch together to seal. Place on greased cookie sheet with sealed side down. Allow to rise 20 minutes. Bake in 350℉ oven for 20-25 minutes. Rub top of rolls with butter. Allow to cool slightly. Serve warm.

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