Snappy Reuben Rolls

Recipe from

Southern Living

Ingredients

1 (8-ounce) package refrigerated crescent rolls
1 (10-ounce) can sauerkraut, drained
2 tablespoons Thousand Island salad dressing
1 teaspoon dry mustard
8 (1/2-ounce) thinly sliced deli corned beef slices
2 Swiss cheese slices, cut into 16 (1/2-inch) strips

Preparation

Unroll crescent rolls, and separate into 8 triangles. Roll each dough portion into a 7-inch triangle.

Stir together sauerkraut, salad dressing, and mustard. Place 1 corned beef slice across wide side of 1 triangle, folding to fit, if necessary.

Spread 2 tablespoons sauerkraut mixture over corned beef, and top with 2 cheese strips. Roll up, beginning with wide end of triangle. Repeat with remaining triangles, sauerkraut mixture, corned beef, and cheese. Place rolls, point sides down, on an ungreased baking sheet.

Bake rolls at 375° for 15 to 17 minutes or until golden brown.

NOTE: Rolls may be baked and frozen. To reheat, thaw at room temperature 15 minutes; cover with foil, and bake at 375° for 25 minutes. Uncover and bake 4 minutes.

Sudi Hatfield, Edison, New Jersey,

Southern Living

March 2002
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