Corned Beef Rolls

Corned Beef Rolls

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"Corned beef dogs. You can make a big batch and freeze them for months."
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30 m servings 365 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 365 kcal
  • 18%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 27.8g
  • 9%
  • Protein:
  • 23.1 g
  • 46%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 1000 mg
  • 40%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mash the corned beef into a saucepan, and stir in ketchup, mustard, Worcestershire sauce, onion, and white Cheddar cheese over medium heat. Bring to a boil, reduce heat to medium-low, and simmer until the cheese has melted and the onion is tender and translucent, about 10 minutes. Fill each hot dog bun with about 1/2 cup of the mixture, and wrap each filled bun in aluminum foil. Place the wrapped buns onto a baking sheet.
  3. Bake in the preheated oven until buns are slightly toasted, about 15 minutes. If desired, make a big batch of filled and wrapped buns, freeze them, and bake frozen for 35 minutes.


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