Whats For Dinner Next Week: Ruben Hot Pockets

Spring Forward already...about the time my body clock adjusts to Fall Back its time to Spring Forward. We are going to have a busy week. We have Spring Breakers coming, so we need to make sure all the fishing equipment is in order, that is the first place they will want to go down to the dock to fish...and guess who got here first...and where did they go...

Lauren AKA "Fisher Woman" and Her Friend Corbin On The Dock
We better get busy with the menu before more Spring Breakers arrive and I have a feeling we are going to have a fish fry.

Featured Recipe
Ruben Hot Pockets

The Menu
 Roasted Vegetables
Green Salad
Ultimate Brownies

From The Left Over Chicken
Chicken Vegetable Soup
Corn Bread
Lemon Bars

Herb Crusted Pork Chops
Mashed Potatoes
Green Beans
Green Tossed Salad
Cottage Bread
Left Over 
Lemon Bars

Feature Recipe
Ruben Hot Pockets
Buttered New Potatoes
Carrot and Raisin Salad
Apple Pocket Pie

Happy St Patricks Day
Green Salad
Green Cup Cake Delight

From Full Plate Thursday
Sweet Potato Latkes  Jo Anna at A Pretty Life In The Suburbs
Almost No Knead Bread  Terry at Moss and Clover
Mocha Pecan Mud Pie  Pat at Gypsy Heart

Woman's Retreat
"Honey Bunny" Is Eating From The Freezer
(and playing a little golf)

The Recipe
Mix The Dough

Mix Until A Dough Ball Is Formed

Divide Dough Into Four Parts

Spread The Sauce

Layer On The Goodies

Bake The Pockets

They Smell So Good


Ruben Hot Pockets
Miz Helen's Kitchen
3 1/2 cups all purpose flour
1 tablespoon sugar
1 teaspoon salt
1 package rapid rise yeast
1 cup hot water
1 tablespoon soft butter
1/2 cup Thousand Island Dressing
6 ounces thinly sliced corned beef
1/2 pound sliced Swiss Cheese
1 cup sauerkraut well drained
1 egg white beaten
Mix 2 1/2 cups flour with the sugar, salt and yeast. 
Add the hot water and butter. Mix until the dough becomes sticky add more flour from the reserved cup until the dough has come together. 
Knead the dough for about 4 minutes.
Divide the dough into 4 parts
Roll the dough out for each part
Spread the dressing all over the dough, then layer on the corned beef, cheese and the sauerkraut.
Seal the ends and then bring the sides up until they meet.
Place the pockets on a greased cookie sheet dough seam down
Brush the top with egg white
Cover the Pockets and let them rise in a warm place for 30 to 45 minutes.
Bake 350 degrees for  25 to30 minutes or until lightly browned on top
Serve Warm with Thousand Island or Spicy Mustard on the side

I sure hope that you enjoy your Ruben Hot Pockets.  My bunch of Spring Breakers are just coming in with a stringer of fish...can't wait for the Fish Fry.
You have a great week and hope to see you at Full Plate Thursday.
Peace and Joy
Miz Helen
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Miz Helen
Miz Helen

Cookbook Author, Recipe Developer, Organic Gardner.


  1. Spring break! Sounds like fun. These pockets are incredible!

  2. The picture of that Irish Cottage Pie looks awesome! I'm not a sour kraut fan but I'll bet the reubens turn out well!

  3. Enjoy your Spring Breakers this week! I know you will all have a blast!

  4. I love reuben sandwiches! Years ago, I had a recipe for a stuffed bread - rye with all the reuben fillings. Now I'm going to have to dig that out, huh? :)

  5. I love Reuben sandwich, but I've never had the Reuben pockets. I have really been missing out on even a better version of the Reuben.
    Your brad pockets look insanely delicious and inviting. Thanks for sharing the recipe, Miz Helen...if only I could make it as half as good as yours, I would still be happy!

  6. I love Reubens in all forms. The hot pockets sound delicious!

  7. Thanks so much for linking up to THIS WEEK'S CRAVINGS for Everything GREEN St. Patrick's Day, don't forget to stop by next Monday for Chocolate... Chocolate and More Chocolate!!!


  8. I love Reuben sandwiches and these are making my mouth water! I must try them!

  9. What a great way to serve a Reuben - especially to kids! Sounds like you will have a housefull of spring breakers - and they will be eating like kings! Thanks for sharing this with us at the Hearth and Soul Hop!

  10. Your menu sounds fantastic, and those Reuben hot pockets - oh my! Thank you for the recipe!! Enjoy Spring Break!

  11. Looks delicious! Love all the ingredients, I must admit, I have a weakness for Thousand Island dressing, I just love it! Thanks for sharing, Miz Helen.

  12. Those look so yummy and fun!!

  13. Love Reuben's, looks delicious as a hot pocket! Sounds like good eating at your house for the Spring Breakers!

  14. These sounds so amazing! I love Reuben's and always make them with my St Patty's Day leftovers, but this takes it to a whole new level!

  15. Mmm, that sounds good. Thanks for sharing.

  16. Thanks for linking this to What's On the Menu Wednesday at Dining With Debbie. I love all of the flavors in these so I know I will be giving this a try soon. I used to make a Reuben in the Round quite often, but I have not done so in some time. With just the two of us, I need to adapt that recipe.

  17. homemade hot pockets are such a great idea---and filled with corned beef to boot! how yummy! thank you for sharing with tuesday night supper club.


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Miz Helen