INGREDIENTS

  • 8 ounces refrigerated crescent dinner rolls
  • 10 ounces sauerkraut , drained
  • 2 tablespoons thousand island dressing
  • 1 teaspoon dry mustard
  • 8 slices corned beef , from the deli
  • 2 slices swiss cheese, cut into 16 strips (1/2 inch)

DIRECTIONS

  1. Unroll crescent rolls and separate into 8 triangles.Roll each dough portion into a 7-inch triangle.
  2. Stir together sauerkraut, salad dressing and mustard.
  3. Place 1 corned beef slice across wide side of 1 traingle, folding to fit is necessary.
  4. Spread 2 tablespoons sauerkraut mixture over corned beef, and top with 2 cheese strips.Roll up beginning with wide end of triangleRepeat with remaining triangles, sauerkraut mixture, corned beef and cheese.
  5. Place rolls, point side down, on an ungreased baking sheet.
  6. Bake rolls at 375 degrees F for 15-17 minutes or until golden brown.
  7. Rolls may be baked and frozen.To reheat, thaw at room temperature 15 minutes; cover with foil, and bake at 375 degrees for 25 minutes.Uncover and make 4 minutes.