Reuben Roll Ups

Happy First Day of Spring! Let’s hope the temperature tops 40 degrees today!

Leftover Corned Beef is almost unheard of in my house but sometimes I make an extra large brisket just to have leftovers. Reubens are always a great way to use the leftover Corned Beef. This is a twist on those Reubens. Cut them in half for a bite sized appetizer or serve them whole for a delicious quick meal.

Verdict:

I wanted my kids not to like this recipe. They have Crescent Rolls in them and I wanted them to ask for Rye bread or say they weren’t as good as my other dishes. What did they say, “Oh, these are really good!” I have to say I agree. For how simple they were they really were a perfect busy afternoon meal with a green salad.

Servings: ”16″
Time: ”20-25
Difficulty: ”easy”
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Ingredients:

2 packages crescent rolls (8 count)
3/4 cup Thousand Island Dressing
8 oz Corned Beef, cut into tiny cubes
8 oz Swiss cheese, cut into tiny cubes
1 1/2 cups sauerkraut, drained and patted dry
salt and black pepper
Caraway seeds

Directions:

Preheat oven to 350 degrees. Cover a rimmed baking sheet with parchment paper.
Separate the crescent rolls and lay them out on the parchment paper.
In a bowl mix together the dressing, Corned Beef, Swiss cheese, and sauerkraut until well blended. Taste and add salt and pepper as desired.
Add 1/16th of the mixture to the crescent roll center. Roll up sides of crescent roll.
Sprinkle with caraway seeds.
Bake for 13-15 minutes until cooked through and browning. Remove from oven and allow to sit for 2-3 minutes before serving.
Serve with additional Thousand Islands dressing for dipping if desired.