Prep 20 mins
Cook 15 mins
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!
- 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
- 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.
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.
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. :)