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1
Preheat oven to 375 degrees.
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2
Grease cookie sheets.
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3
Finely chop the corned beef and mix with the sauerkraut, Swiss cheese and mustard.
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4
Place one sheet of phyllo on cutting board.
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5
(Make sure to keep the remaining phyllo sheets completely covered, so that they don't dry out).
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6
Lightly brush the phyllo sheet with olive oil.
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7
Spoon about 3 tablespoons of the meat/cheese mixture along the short side of the dough in a strip staying within about 1/2 inch of the edges.
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8
Pick up the side of the dough that has the meat/cheese strip and roll it up into a cylinder, folding in the sides as you are rolling.
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9
Place seam side down on the greased cookie sheet.
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10
Score crosswise to make 4 rods.
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11
(Score does not mean that you should cut all the way through the roll, but only through the top layers of phyllo).
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12
Repeat with remaining phyllo and filling.
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13
Brush rods with olive oil.
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14
Bake in preheated oven for 13-15 minutes until browned.
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15
Cut each roll into 4 rods.
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16
Serve warm.
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17
This appetizer can be made ahead and kept refrigerated until time to bake.
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18
Add a few extra minutes to baking time.
