Reuben Pumpernickel Pucks with Horseradish Cheese

Author: Canadian Living

Add fun to the party with these miniature "pucks" — pumpernickel rounds iced with creamed horseradish and topped with pastrami. Since they don't require knives and forks, they're perfect for TV snacking, says Jason Kay, editor of The Hockey News.

  • Portion size 30 servings

Ingredients

  • 1 pkg pumpernickel round
  • 1 cup sauerkraut rinsed and drained
  • 6 oz thinly sliced pastrami
Horseradish Cream_cheese:
  • 1/4 cup light cream cheese softened
  • 2 tablespoons light sour cream
  • 1 tablespoon prepared horseradish
  • 1/4 teaspoon pepper

Method

Horseradish Cream Cheese: In bowl, mash cream cheese with sour cream until smooth. Mix in horseradish and pepper. (Make-ahead: Cover and refrigerate for up to 2 days.)

Spread cheese mixture over pumpernickel rounds; top each with teaspoonful (5 mL) sauerkraut. Shape pastrami into rosettes; place on sauerkraut. Arrange on tray. (Make-ahead: Cover with plastic wrap; refrigerate for up to 3 hours.)

Nutritional facts <b>Per piece:</b> about

  • Sodium 186 mg
  • Protein 2 g
  • Calories 48.0
  • Total fat 2 g
  • Cholesterol 7 mg
  • Saturated fat 1 g
  • Total carbohydrate 5 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Reuben Pumpernickel Pucks with Horseradish Cheese