Recipes and Cooking Reuben Spirals 4.5 (2) 2 Reviews The Reuben gets an upgrade in this rolled version of the deli classic. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 25, 2019 Print Rate It Share Share Tweet Pin Email Photo: Brie Passano Prep Time: 25 mins Rise Time: 1 hrs 30 mins Bake Time: 35 mins Total Time: 2 hrs 30 mins Servings: 12 Yield: 12 spirals Jump to Nutrition Facts Ingredients 3 ¾ - 4 ¼ cup bread flour 1 pkg. active dry yeast 2 cup warm water (120° to 130°F) ¼ cup packed brown sugar 2 tablespoon vegetable oil 1 teaspoon salt 1 ½ cup rye flour 1 tablespoon caraway seeds 1 cup shredded Swiss cheese (4 oz.) 1 cup sauerkraut, rinsed and well-drained 6 ounce sliced corned beef or pastrami, chopped Thousand island dressing Directions In a large bowl stir together 2 3/4 cups of the bread flour and the yeast. Add warm water, brown sugar, oil, and salt. Beat with a mixer on low to medium 30 seconds, scraping sides of bowl constantly. Beat on high 3 minutes. Stir in rye flour, caraway seeds, and as much of the remaining bread flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining bread flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover; let rise in a warm place until double in size (about 1 hour). Punch dough down. Turn dough out onto a lightly floured surface. Cover; let rest 10 minutes. Lghtly grease a 13x9-inch baking pan. Roll dough into an 18x12-inch rectangle. Sprinkle with cheese, sauerkraut, and corned beef, leaving 1-inch unfilled along one of the long sides. Starting from filled long side, roll up rectangle into a spiral. Pinch dough to seal seams. Slice roll into 12 pieces. Arrange pieces in the prepared pan. Cover; let rise in a warm place until nearly double in size (about 30 minutes). Preheat oven to 375°F. Bake about 35 minutes or until a thermometer inserted near the center registers 200°F. Cool in pan on a wire rack 5 minutes; remove from pan. Serve warm. Serve with dressing for dipping. Rate it Print Nutrition Facts (per serving) 375 Calories 15g Fat 49g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 375 % Daily Value * Total Fat 15g 19% Saturated Fat 4g 20% Cholesterol 27mg 9% Sodium 601mg 26% Total Carbohydrate 49g 18% Total Sugars 8g Protein 12g Vitamin C 0.9mg 5% Calcium 106mg 8% Iron 2.8mg 16% Potassium 154mg 3% Folate, total 98.4mcg Vitamin B-12 0.5mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.