Reuebn Balls, need I say More!?!?!

So I know the name might sound a bit odd, but the minute you have your first Reuben Ball, you will be hooked! It all started a few years back, when I made Salami Balls for a football Saturday. (Recipe will posted this fall as this is the perfect dish to munch on while watching the Buckeyes play Football). It was one of those dishes that people just fell in love with, and ever since I have been thinking of other deliciousness I can stuff in a ball, aka crescent rolls. We were getting together with some friends for the 4^th of July, and I thought what better time to try out the Reuben Ball; I had been talking about these for months, so it was about time. I wanted to serve them with a sauce that was similar to the traditional Thousand Island, but had a bit of a kick. I got a little help from bon appetite on this was, and it was a great combination.  I am pretty sure they were a success, but I guess you will have to try it out and make that decision for yourself!

Reuben Balls

1 21/2 -3 pound Corned Beef Brisket

2 8oz Packages Cream Cheese (Softened)

1 8oz Block Swiss Cheese (Shredded)

2 14.5oz Cans Saur Kraut (Drained and Squeezed Dry)

3 packages Crescent Rolls

Place Corned Beef Brisket in a cock pot, pour in water so it just above covers the meat and add the seasoning packet. Cook on low for 8-9 hours, until meat will fall apart. Take out and place in the refrigerator over night.

To soften cream cheese, take out of fridge and let stand about an hour. Take out Corned Beef and shred or cut into small pieces.  Place cream cheese, drained Saur Kraut, shredded Swiss Cheese and Corned Beef in a bowl and mix. I found it easiest to just use your hands.

Take Crescent Rolls out of fridge and un-roll. It will come out in two sections, press two triangles together (to get rid of the crease) and make into a rectangle; cut into 4 even pieces. Spoon filling onto each piece, and roll in a ball. I am not shy about the amount of filling I put in each ball because it is so good, if a little comes out during the cooking process, it is ok.  After, all the balls are rolled, place on cookie sheets and bake in a 350 degree oven until balls are browned, about 20 minutes, give or take. I usually put in a crock pot to keep them warm.

Special Sauce

1 cup mayonnaise

4 Tablespoons Ketchup

2 Tablespoons grated Onion

2 Tablespoons Dill Pickle Relish

4 Tablespoons Adobo Sauce (from canned chipotle peppers)

½ Teaspoon Celery Salt

½ Teaspoon Salt

Combine all ingredients and serve along side balls!

Enjoy!!!!!