International Roll Ups

  • 1 lb. DaVinci Lasagne noodles
  • 1 bottle Marzetti Thousand Island dressing
  • 1 jar Kuhne German Sauerkraut
  • Ground Allspice
  • 1/3 lb. Thumann’s domestic Swiss, sliced thin to medium
  • 1 pkg. Pulaski’s Country Style Kielbasa
  • 1 loaf of Delicious Orchards Rye bread, sliced (optional)
  • Pickle (optional)
  • Mustard (optional)

Cook lasagne noodles following package directions. Drain and rinse. Place noodles in a bowl of cool water and set aside. This will prevent the noodles from sticking together. Preheat oven to 350 degrees. Cut kielbasa into 2-inch pieces. Then, cut each piece in half horizontally and set aside. Drain sauerkraut in a colander. Using your hands, squeeze sauerkraut removing any excess water. The sauerkraut should be as dry as possible. Cut Swiss cheese in half horizontally, reserving enough, approximately 4-6 slices, to cover roll ups before going into oven. Lay one noodle on a cutting board and cut it in half. Each noodle will make 2 roll ups. On each noodle, layer one piece of Swiss cheese, 1 TBS sauerkraut, 1 tsp. Thousand Island dressing, sprinkle with a pinch of Allspice and place a piece of kielbasa on top. Roll each noodle and place seam side down in baking dish repeating until you get the number of roll ups desired. Place remaining cheese and a dollop of Thousand Island dressing across the top of each and sprinkle with ground Allspice. If you have left over sauerkraut, feel free to add it to the top as well. Place in oven and bake uncovered for approximately 20 to 25 minutes or until cheese is melted and slightly brown. Remove from oven and let rest about 5 minutes. Serve with a slice of Delicious Orchards Rye bread and your favorite pickle and mustard.