Tuesday, April 19, 2011

Rueben Hot Pockets

We had these for supper the other night and they were a big hit with Josh and I. Beau decided that he didn't like sauerkraut that night, even though we have had it before... His eating habits are a bit of a mystery to all of us! Everyone else enjoyed these hot pockets a lot though. The dough was easy to mix up, but since I haven't made a lot of doughs it was nice to be making it with other people who had a lot of dough experience. Just remember to add the flour at the end a little at a time so that you don't make it too dry.

Rueben Hot Pockets

3 1/2 cups flour
1 tabplespoon sugar
1 teaspoon salt
1 tablespoon yeast
1 cup warm water
1 tablespoon butter
1/2 cup thousand island salad dressing
6 ounces thinly slicked corned beef
1/2 ppound sliced swiss cheese
1 cup sauerkraut (well drained)
1 egg white, beaten

Mix warm water and yeast until yeast is dissolved. Add butter and stir until mostly melted. Add sugar, salt and flour and mix together until the dough becomes sticky. Add more flour until dough comes together . Knead dough for about 4 minutes. Divide the dough into four parts. Roll the dough out for each part. Spreadthe dressing all over the dough, then layer on the corned beef, cheese and sauerkraut. Seal the ends and then bring the sides up until they meet. Pinch together.

At this point the hot pockets can be frozen. If frozen, when serving let them thaw completely and rise slightly. Brush the top with an egg white. Bake on a greased oookie sheet, seam side down at 350 for 25-30 minutes or until lightly browned on top. Serve with additional thousand island dressing or spicy mustard on the side.

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