- 24
- 30 mins
- 45 mins
Ingredients
- 2 oz corned beef (from deli), cut into pieces
- 1/4 cup shredded Swiss cheese (1 oz)
- 2 tablespoons well-drained sauerkraut, squeezed dry with paper towel
- 2 tablespoons stone-ground mustard
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1 egg, beaten, if desired
- Thousand Island dressing, if desired
Preparation
Step 1
1.Heat oven to 375°F. In food processor bowl with metal blade, place corned beef, cheese, sauerkraut and mustard. Cover; process until finely chopped.
2. If using crescent rolls: Unroll dough; separate into 4 rectangles. Press each into 7 1/2x5-inch rectangle, firmly pressing perforations to seal. Cut each rectangle into 6 (2 1/2-inch) squares. If using dough sheet: Unroll dough; cut into 4 rectangles. Press each into 7 1/2x5-inch rectangle. Cut each rectangle into 6 (2 1/2-inch) squares.
3. Place 1 teaspoon corned beef mixture on each square. Fold one 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.
4 Bake 9 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm with dressing, if desired.