•1 (8-oz.) can Pillsbury Refrigerated Crescent Dinner Rolls
•1/4 lb. thinly sliced corned beef
•2 oz. (1/2 cup) finely shredded Swiss cheese
•1/3 cup well-drained sauerkraut
•1/2 cup purchased Thousand Island salad dressing
•1 tablespoon milk
Heat oven to 375 degrees.
Unroll dough into 2 long rectangles. Press each to form 12-inch-long rectangle; press perforations to seal.
Layer half of corned beef on each dough rectangle, cutting to fit if necessary.
Top each with cheese and sauerkraut. Starting at long side, roll up each tightly; seal long edges. Place, seam side down, on ungreased cookie sheet; tuck edges under.
Bake for 12 to 14 minutes or until golden brown.
Meanwhile, in small bowl, combine dressing and milk; mix well.
To serve, cut warm rolls into 1-inch slices. Place on a platter and serve with dipping sauce.
•1/4 lb. thinly sliced corned beef
•2 oz. (1/2 cup) finely shredded Swiss cheese
•1/3 cup well-drained sauerkraut
•1/2 cup purchased Thousand Island salad dressing
•1 tablespoon milk
Heat oven to 375 degrees.
Unroll dough into 2 long rectangles. Press each to form 12-inch-long rectangle; press perforations to seal.
Layer half of corned beef on each dough rectangle, cutting to fit if necessary.
Top each with cheese and sauerkraut. Starting at long side, roll up each tightly; seal long edges. Place, seam side down, on ungreased cookie sheet; tuck edges under.
Bake for 12 to 14 minutes or until golden brown.
Meanwhile, in small bowl, combine dressing and milk; mix well.
To serve, cut warm rolls into 1-inch slices. Place on a platter and serve with dipping sauce.
