Start with refrigerated crescent dinner rolls to make these tasty Reuben slices filled with corned beef, Swiss cheese, and sauerkraut.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- Rolls:
- 1 (8-ounce) can refrigerated crescent dinner rolls
- 1/4 pound thinly sliced corned beef
- 1/2 cup finely shredded Swiss cheese
- 1/3 cup well-drained sauerkraut
- Dipping Sauce:
- 1/2 cup store-bought Thousand Island salad dressing
- 1 tablespoon milk
Preparation:
Unroll dough into 2 long rectangles. Press each to form a 12-inch-long rectangle; press perforations to seal. Layer 1/2 of corned beef on each dough rectangle, cutting to fit if necessary. Top each with 1/2 of Swiss cheese and 1/2 of sauerkraut. Starting at long side, roll up each tightly; seal along edges. Place seam side down on ungreased baking sheet; tuck edges under.
Bake in preheated 375-degree F. oven 12 to 14 minutes or until golden brown.
Meanwhile make Dipping Sauce. In small bowl, combine Thousand Island dressing and milk; mix well.
To serve, cut warm rolls into 1-inch slices; place on serving platter. Serve with Dipping Sauce.
Yield: 24 servings
Per Serving: 70 calories, 5 grams total fat, 10 milligrams cholesterol, 5 grams carbohydrate and 2 grams protein.
Source: Pillsbury Dough Magic by Pillsbury Company (John Wiley & Sons)
Reprinted with permission.
Bake in preheated 375-degree F. oven 12 to 14 minutes or until golden brown.
Meanwhile make Dipping Sauce. In small bowl, combine Thousand Island dressing and milk; mix well.
To serve, cut warm rolls into 1-inch slices; place on serving platter. Serve with Dipping Sauce.
Yield: 24 servings
Per Serving: 70 calories, 5 grams total fat, 10 milligrams cholesterol, 5 grams carbohydrate and 2 grams protein.
Source: Pillsbury Dough Magic by Pillsbury Company (John Wiley & Sons)
Reprinted with permission.
