Reuben Rounds - Dehydrator
1-1/4 cups rye flour
1/2 teaspoon salt
1-1/2 teaspoons caraway seeds
1/2 cup butter or margarine, softened
1 cup Swiss cheese, grated
1 cup sauerkraut, drained and squeezed dry

In a large bowl, combine flour, salt, and caraway seeds. Add butter, cheese and sauerkraut. Mix until well blended. Form dough into a ball. Place on a large sheet of waxed paper and shape into a log. Wrap waxed paper tightly around dough and chill 4 to 6 hours or overnight. With a serrated knife, slice dough into 1/4" rounds. Place on
solid fruit roll sheets. Position sheets on dehydrator trays and dry at 145 F. for 4 to 6 hours or until firm and crisp. Store in an air-tight container.

Makes approximately 50 crackers