Recipe by Nana Lee
The flavors of a Reuben sandwich are all wrapped up in a little crescent appetizer. Talk about yummy. Again, this could also make a great "watch the game" snack!
- 2 ounces corned beef, cut into pieces (from deli)
- 1⁄4 cup shredded swiss cheese (1 oz)
- 2 tablespoons well-drained sauerkraut, squeezed dry with paper towel
- 2 tablespoons stone ground mustard
- 1 (8 ounce) can refrigerated crescent dinner rolls
- 1 egg, beaten, if desired
- thousand island dressing, if desired
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; pulses 2 times for 3 seconds each or until finely chopped.
- Remove half of 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 salad dressing, if desired.