Reuben-Stuffed Crescent Rolls
Makes 8 rolls
(12 ounce) can crescent rolls (I used Pillsbury Grands)
cups swiss cheese, shredded
cup sauerkraut, squeezed dry
large slices corned beef (about 3 ounces), roughly chopped
tablespoons butter, melted
dried basil, parsley, chives, etc., optional
Thousand Island dressing, for dipping
- Preheat your oven to 350 degrees F, or whatever temperature the packaging on your crescent rolls says.
- Unroll the dough from the can and separate into triangles. One the wide end of the triangle, add about a tablespoon of swiss cheese, a tablespoon of sauerkraut, a tablespoon of corned beef, and another tablespoon of cheese.
- Roll up the dough and seal the edges well. If any cheese is poking out it will ooze everywhere. It might not look very crescent-y, but that's okay. It's what's inside that counts.
- Place the sealed rolls on a lined or greased baking sheet.
- Bake at 350 F for 12-15 minutes, or according to crescent roll package directions. The tops should be golden brown when you take them out.
- Immediately brush the tops with melted butter and sprinkle with dried herbs, if desired. You can totally skip this step no problem.
- Serve the rolls warm with Thousand Island dressing to dip them in.
by The Food Charlatan