Corned Beef Crescent Cups

By nurseliz

Ingredients

• Ingredients
• 1 can (8 oz) Pillsbury Refrigerated Crescent Dinner Rolls
• 1 1/2 cups cooked & diced corned beef
• 1 cup sauerkraut, drained
• 1/2 cup shredded Swiss cheese
• 1/4 cup Thousand Island dressing
• 2 tbsp spicy brown mustard
• 1/4 tsp salt
• 1/4 tsp pepper

Details

Servings 6

Preparation

Step 1

Directions

1. Heat oven to 350 degrees & lightly coat regular size muffin tin with cooking spray.

2. Unroll Pillsbury Crescent Dinner Rolls & press perforations, removing seams.

3. Cut Crescent Dinner Rolls into 6 squares. Place each square into a muffin cup, allowing the edges to hang over sides. Only 6 cups will be used, leave the others empty unless making a double-batch.

4. In a bowl combine corned beef, sauerkraut,Thousand Island, brown mustard, salt, and pepper.

5. Add about 2 tablespoons of corned beef mixture to each crescent cup, filling to level. Top with shredded Swiss cheese.

6. Bake 8-10 minutes until crescent cups are golden brown.

7. Serve warm and enjoy!

Serves 6.

*Note: This recipe is made even better by using a food processor. Use it to crumble slices of Swiss cheese then set aside. Next, combine slices of corned beef, sauerkraut, Thousand Island, brown mustard, salt & pepper in food processor and pulse until finely diced. Then add corned beef mixture to crescent cups & top with Swiss cheese.

2 Alternative recipes:



Alternative recipe #1 - instead of topping corned beef mixture with shredded Swiss cheese, top with a slice of Swiss 6 minutes into cooking. Let it bake another 2-3 minutes (see photo above top right).

Alternative recipe #2 - put the shredded Swiss cheese into the corned beef mixture so it's baked right in (see photo above top left).