Recipe
Ingredients:
1 lb pastrami, thinly sliced
1 cup sauerkraut, drained and chopped
1 tablespoon Dijon mustard
1/2 cup Swiss cheese, shredded
1 package puff pastry sheets (2 sheets)
1 tablespoon butter, melted
Salt and pepper to taste
1 egg (for egg wash)
Fresh parsley for garnish (optional)
Directions:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into 6 equal squares.
Spread a small amount of Dijon mustard in the center of each puff pastry square.
Layer the pastrami slices on top of the mustard, followed by a spoonful of sauerkraut and a sprinkle of Swiss cheese.
Fold the pastry over the filling, creating a roll. Pinch the edges to seal the rolls.
Place the rolls on the prepared baking sheet. Brush the tops with melted butter and beat the egg to make an egg wash. Brush the egg wash on the tops of the rolls for a golden finish.
Bake for 20-25 minutes, or until the rolls are golden brown and the cheese is melted.
Garnish with fresh parsley if desired and serve warm.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 250 kcal per roll | Servings: 12 servings
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