Rueben Pinwheels with Homemade Thousand Island Dressing

Posted by on Oct 3, 2019 in blog, Uncategorized

This week, I was browsing my saved Pinterest recipes, trying to find something fun to bring to a friend’s house for Book Club. I didn’t have a lot of time…or a lot of patience…and then I came across these Rueben Pinwheels from Belly Full (I adapted from the original recipe). No oven time, minimal mess, and fun enough to elevate my food contribution to the group from “boring but good” to “fun and delish”.

These are also perfect for a sandwich alternative in lunch boxes! Now you’re an even cooler mom!

The best part? I used my trusty Mama Jess Organic Ketchup to make some homemade Thousand Island dressing to add to the pinwheels! No sugar added, packed full of veggies, and it added the perfect touch to the dish. Check out the full recipe below for yourself! These might make a St. Paddy’s Day debut this spring…

Enjoy!

Claire and Mamas at Mama Jess

Rueben Pinwheels with Homemade Thousand Island Dressing
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For the Pinwheels
  1. 5 large, thin, flour tortillas
  2. ¾-1lb thinly sliced corned beef
  3. ½ cup sauerkraut, rinsed and drained
  4. ½ cup shredded Swiss cheese
  5. 6 oz cream cheese, softened
For the Thousand Island Dressing
  1. ½ cup mayonnaise (I used light mayo)
  2. ¼ cup Mama Jess Organic Ketchup
  3. 2 tbsp sweet pickle relish
  4. 1 tbsp lemon juice
  5. 1 clove minced garlic
  6. ½ tbsp paprika
  7. 2 dashes of Tabasco sauce
  8. Pinch of salt
Instructions
  1. In a small bowl, mix together Thousand Island Dressing ingredients, set aside.
  2. In a separate bowl, combine sauerkraut, swiss cheese, and cream cheese.
  3. Add in desired amount of dressing to the cheese mixture, until the mixture is spreadable. You can reserve the rest of the dressing for dipping purposes
  4. Lay tortilla flat on a clean surface. Evenly spread a thin layer of the dressing mixture, going up to the edge of the tortilla.
  5. On top of that, lay the corned beef in thin, even layers, stopping short of the edge by about half an inch.
  6. Starting from one end, tightly begin to roll the tortilla, making sure each of the ingredients are in each roll.
  7. When the tortilla has been completely rolled, secure with 3 toothpicks, about 1.5 inches apart.
  8. Slice tortilla carefully between the toothpicks, and cut off the ends, to create even pinwheel pieces. You can keep the toothpicks in or take them out after a few minutes.
  9. Serve chilled and enjoy!
mama jess http://mamajess.com/
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