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.
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.
- 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
- 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.