Reuben Turnovers

By bweber

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.