Reuben Wonton Cupcakes
Reuben Wonton Cupcakes ~ corned beef, cheese and sauerkraut all baked in an easy 1-2 bite wonton cup appetizer and drizzled with thousand island dressing.
It’s hard to believe but it’s been two years since I took a leap of faith and began this food blogging journey. Last year I wrote a piece on the one year anniversary, still feeling my way through after reading articles like ‘How to Start a Blog’ in just a few ‘easy’ steps.
In case you’re wondering, it’s not& easy and also contrary to the article, it’s not free. In the last 12 months my support system grew from my family and friends, to fellow bloggers I now consider friends, like Kelly at The Hungry Bluebird, as well as faithful, supportive readers, like Mary and for all of you I’m so grateful.
Last year in lieu of a celebratory blogiversary cake, I shared one of my favorite savory meals, an easy Soppressata Pizza. This year we’ll blow out a candle (or two) on these Reuben Wonton Cupcakes.
If the thought of a Reuben sandwich excites you as much as it does me, then Reuben Wonton Cupcakes are for you. They’re among my top recipes and vanish in a snap every time I make them.
I first tasted deep-fried Reuben eggrolls with my daughters and niece one night at a restaurant. We ordered a few appetizers to share including the eggrolls and I probably ate more than my share of the eggrolls (sorry girls).
A baked version would allow me to eat more of them without guilt (or shame) so I created this easy at-home version.
Wonton wrappers make a great vessel for all kinds of appetizers, like Taco Cupcakes and Sausage Wonton Cups. I’m sort of obsessed with the versatility of the wrappers so I usually keep a pack of them in the freezer.
Reuben Wonton Cupcakes would be a welcome addition at any gathering, including Super Bowl or even St. Patrick’s Day.
Reuben Wonton Cupcakes Ingredients ~
- 24 wonton wrappers
- 1/2 pound of corned beef from the deli thinly sliced/almost shaved (I like Boar’s Head brand)
- 1/4 cup of cream cheese, softened to room temp
- 1/2 cup of sauerkraut, well drained (more kraut if you like)
- 1/2 cup of (bottled) Thousand Island dressing
- 8 slices of Swiss cheese
- 1/2 cup smoked Gouda cheese, grated
Preheat the oven to 375° then gently press a single wonton into each mini muffin cup. They tend to stick together, so make sure you only have one per cup.
Next cut small squares of the Swiss cheese and fit them into the bottom of each cup.
Rough chop the corned beef into bite-size pieces then add it to a medium size bowl and combine with the creamed cheese. If the creamed cheese isn’t quite room temp, pop it into the micro for just a few seconds to soften it.
Once it’s combined, fold in the (well-drained) sauerkraut and Gouda cheese then spoon it into the cups, dividing it equally.
Bake 10-12 minutes or until you have golden, crispy edges and when the Reuben Wonton Cupcakes are finished, drizzle a little Thousand Island dressing onto the top of each. If you’d like, serve extra dressing and sauerkraut on the side.
If your salad dressing bottle doesn’t come with a small opening, a sandwich baggie makes a great piping bag to drizzle the dressing on top.
Happy birthday A Gouda Life. Sincere thanks to everyone who reads, follows, pins, shares and of course, makes the recipes created here.
If you make this recipe, leave me a comment~ I’d love to hear from you because silence isn’t always golden ~ especially if there’s a toddler around ~ then silence can be suspicious.
Flavors of the classic Reuben sandwich in an easy to make 2 bite appetizer.
- 24 wonton wrappers
- 1/2 pound deli corned beef sliced thin/almost shaved
- 1/2 cup sauerkraut well drained more kraut if you like
- 1/4 cup cream cheese softened to room temp
- 1/2 cup Thousand Island dressing bottled
- 1/2 cup smoked Gouda cheese grated
- 8 slices Swiss cheese
- Mini muffin tin
Preheat oven to 375.
Gently press a single wonton wrapper into each mini muffin cup.
Cut small squares of Swiss cheese and fit them into the bottom of each cup.
Rough chop the corned beef so the pieces are bite-size then combine with the creamed cheese.
Fold in the (well-drained) sauerkraut and smoked Gouda cheese.
Spoon the mixture into the cups, dividing it equally.
Bake 10-12 minutes or until the edges are golden brown.
When they're finished baking, drizzle some Thousand Island dressing onto the top and serve warm.