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Reuben Rolls



1 package (8 ounces) cream cheese, softened
3 tablespoons spicy brown mustard
1/4 teaspoon prepared horseradish
5 flour tortillas (10 inches), room temperature
7 packages (2 ounces each) thinly sliced deli corned beef
15 thin slices Swiss cheese
1 can (14 ounces) sauerkraut, rinsed and well drained


In a small bowl, beat the cream cheese, mustard and horseradish until blended. Spread a heaping tablespoonful of cream cheese mixture over each tortilla.

Layer each tortilla with eight slices of corned beef, three slices of cheese, another heaping tablespoonful of cream cheese mixture and 1/2 cup sauerkraut. Roll up tightly. Chill for 1 hour. Cut each roll-up into 1/2-in. slices.

Yield: about 8 dozen.