These are a hit in my husbands family. They aren't as messy as the regular sandwich. Serve with Thousand Island dressing or horseradish sauce for dipping if desired. A great use for that leftover corned beef and cabbage from St Patrick's Day too!
Heat oven to 375°F In food processor bowl with metal blade, place corned beef, cheese, sauerkraut and mustard; pulse 2 times for 3 seconds each or until finely chopped.
2
Remove half of crescent dough in rolled section from can; refrigerate remaining half of dough in can.
3
Unroll half of dough and separate into 2 rectangles; press each into 7 1/2x5-inch rectangle, firmly pressing perforations to seal.
4
Cut each rectangle into 6 (2 1/2-inch) squares. Place 1 teaspoon corned beef mixture on each square.
5
Fold 1 corner to opposite corner, forming triangle and pressing edges to seal; place on ungreased cookie sheet.
6
With fork, prick top of each to allow steam to escape. Brush tops with egg.
7
Repeat with remaining half of dough and corned beef mixture.
8
Bake 9 to 14 minutes or until golden brown.
9
Immediately remove from cookie sheet. Serve warm with thousand island salad dressing, or horseradish sauce if desired.
This was really a tasty treat, and quite simple to make. I doubled the filling ingredients in order to use the entire can of crescent rolls. It goes very nice with Thousand Island dressing. Made for Please Review My Recipe Tag Game.
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This is a delicious recipe very similar to Mini Reuben Turnovers (Pillsbury) just with more meat and cheese added (and who doesn't love more cheese?!). This recipe also has a great twist by adding a suggestion in the description of using horseradish sauce for dipping. We used Creamy Horseradish Sauce for Roast Beef and it went super with these. :)
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