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Deli-counter corned beef and sauerkraut top a shamrock-shaped spinach wrap in this festive corned beef and cabbage-inspired appetizer for the perfect St. Patrick's Day food.

Breana Killeen

Gallery

Read the full recipe after the video.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F.

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  • Using a 3-inch shamrock cookie cutter, cut 5 shamrocks from each tortilla. Coat both sides with cooking spray. Place the shamrocks on a wire baking rack on top of a baking sheet. Bake until lightly browned and crisp, 10 to 15 minutes. Let cool completely.

  • When cool, brush the shamrocks with mustard. Top with corned beef, sauerkraut, carrots and parsley, if desired.

Tips

Make Ahead Tip: Store baked shamrocks for up to 1 day in an airtight container. Top just before serving.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Equipment: 3-inch shamrock-shaped cookie cutter

Nutrition Facts

36 calories; protein 2g; carbohydrates 4.3g; dietary fiber 0.4g; sugars 0.4g; fat 1.1g; saturated fat 0.2g; cholesterol 3mg; vitamin a iu 495.7IU; vitamin c 0.9mg; folate 1.6mcg; calcium 5.9mg; iron 0.3mg; magnesium 0.9mg; potassium 18.3mg; sodium 153mg.
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