Recipe by LilPinkieJ
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!
Top Review by JackieOhNo!
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.
- 1 cup corned beef, cut into pieces
- 1⁄2 cup swiss cheese, shredded
- 2 tablespoons sauerkraut, well-drained
- 2 tablespoons stone ground mustard
- 1 (8 ounce) can refrigerated crescent dinner rolls
- 1 egg, beaten
Directions See How It's Made
- 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.
- Remove half of crescent dough in rolled section from can; refrigerate remaining half of dough in can.
- Unroll half of dough and separate into 2 rectangles; press each into 7 1/2x5-inch rectangle, firmly pressing perforations to seal.
- Cut each rectangle into 6 (2 1/2-inch) squares. Place 1 teaspoon corned beef mixture on each square.
- Fold 1 corner to opposite corner, forming triangle and pressing edges to seal; place on ungreased cookie sheet.
- With fork, prick top of each to allow steam to escape. Brush tops with egg.
- Repeat with remaining half of dough and corned beef mixture.
- Bake 9 to 14 minutes or until golden brown.
- Immediately remove from cookie sheet. Serve warm with thousand island salad dressing, or horseradish sauce if desired.