Ingredients
The following ingredients have 8 Servings
- 1 12-oz can crescent rolls (I used Pillsbury Grands)
- 1 & 1/2 cups swiss cheese (shredded)
- 1/2 cup sauerkraut (squeezed dry)
- 3 large slices corned beef (about 3 ounces, roughly chopped)
- 2 tablespoons butter (melted)
- dried basil (parsley, chives, etc., optional)
- Thousand Island dressing (for dipping)
Instruction
- 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.