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Ingredients
- 1 pkg. refrigerated crescent rolls
- 1 (8 oz.) can sauerkraut, drained
- 2 slices Swiss cheese, cut in 1/2-inch strips
- 1 Tbsp. Thousand Island dressing
- 8 thin slices cooked corned beef
Method
- Unroll crescent roll dough; separate into 8 triangles.
- Snip drained sauerkraut in can to cut up long strands; combine with salad dressing.
- Place 1 slice of corned beef across wide end of each triangle.
- Spread 2 tablespoons of sauerkraut on beef; top with 2 strips of cheese.
- Beginning at the wide end, roll up each triangle.
- Bake on ungreased baking sheet at 375° for 10 to 15 minutes or until golden brown.
