There’s nothing quite like a lazy Sunday afternoon, especially when it’s paired with a craving for something savory and comforting. If you’re in search of a deliciously unique treat to satisfy such cravings, look no further than Baked Reuben Egg Rolls in a Tin Foil Tray. This innovative dish marries the beloved flavors of a classic Reuben sandwich with the crispy delight of egg rolls, all while ensuring cleanup is a breeze thanks to the ingenious use of a tin foil tray.
Baked Reuben Egg Rolls
Servings: 8
Ingredients
8 egg roll wrappers
1/2 pound deli-sliced corned beef, roughly chopped
1 cup sauerkraut, drained and patted dry
1 cup Swiss cheese, shredded
1/2 cup Russian dressing, plus more for dipping
Cooking spray, for greasing
Preparation
Preheat your oven to 400°F. A hot oven is crucial for achieving that desired crispiness.
Coat the potato rounds in olive oil, ensuring each piece is well-covered. Arrange them in a single layer on a parchment-lined baking sheet, spaced slightly apart to prevent steaming.
Mix the Parmesan, thyme, garlic powder, salt, and pepper in a bowl. Sprinkle this blend over the potato rounds, aiming for an even coating to enrich every bite with flavor.
Bake for 20-25 minutes, or until golden and crispy. Remember to turn the potatoes halfway through the baking time for uniform crispness.
Garnish the baked potatoes with fresh parsley before serving to add a splash of color and freshness.
Variations & Tips:
Experiment with Herbs: Feel free to add rosemary or oregano to the Parmesan mixture for a different flavor profile.
Cheesy Crust Option: For an extra cheesy touch, flip the potatoes near the end of baking, add more Parmesan, and broil for a minute or two. Watch closely to avoid over-browning.
Repurpose Leftovers: If you have any leftovers, incorporate them into your breakfast hash or as a tasty side for lunch.