Mini Reuben Turnovers

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!

• Ready In: 35 mins
• Serves: 6

Ingredients

• 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

1. 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.