These Reuben Pinwheels are filled with corned beef, sauerkraut, cream cheese, thousand island dressing, and swiss cheese! Such a quick and easy, crazy delicious appetizer for St. Patrick’s Day or any get together throughout the year!
Prep Time: 15mins
Total Time: 1hr15mins
8ouncescream cheese, room temperature
1/2cupThousand Island dressing
1/2cuppacked sauerkraut (rinsed and well drained)
2cupsshredded swiss cheese
12ouncesthinly sliced deli corned beef (16 slices)
In a medium bowl, mix together the cream cheese, Thousand Island dressing, and sauerkraut until smooth and well blended.
Scoop 2 heaping tablespoons of the cream cheese mixture onto one side of a tortilla; spread evenly almost to the edges.
Sprinkle with 1/4 cup of the cheese. Lay 2 slices of the corned beef (tearing the slices to make fit, if necessary) on top of the cheese.
Roll the tortilla up tightly. Repeat with all other ingredients.
Wrap the tortilla rolls in plastic wrap and place in the refrigerator for at least 1 hour.
Remove from refrigerator and discard plastic wrap.
Cut into rounds about 1 1/2-inches wide. Serve and enjoy!
You want the cream cheese mixture to go almost to the edge of the tortilla, and for the corned beef to be inset a little from that, otherwise there won't be a proper seal when you roll them up.
These are best when they have time to sit in the refrigerator for at least an hour. You can make them up to 12 hours in advance, but I personally wouldn't go beyond that because the cheese can start to discolor and the tortillas become a little too soft for my liking.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.