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Reuben Rolls
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Brief Description
Balls of corned beef and sauerkraut rolled up and baked inside crescent roll dough.
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Main Ingredient
corned beef
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Category: Appetizers
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Cuisine: German
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Prep Time: 45 min(s)
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Cook Time: 25 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: swilliamson
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Posted On: Mar 10, 2016
Number of Servings:
Ingredients:
- 19 ounces - canned corned beef
- 1 jars - 14.5 oz. sauerkraut
- 3 cups - shredded Swiss cheese
- 6 1/2 ounces - Dijon mustard
- 2 teaspoons - caraway seeds
- 4 cans - Pillsbury crescent rolls
- - Thousand Island dressing optional, for dipping
Directions:
Mix all ingredients except crescent rolls together in a large bowl. Form mixture into 1-1/2 to 2-inch balls.
Separate crescent rolls into individual sections. Place "ball" on crescent roll and roll smallest end around "ball" first, then roll larger end over "ball". Tuck dough securely under ball, making sure all open areas are pinched together.
(The idea is to have the ingredients completely encased in the dough). You may have to stretch the dough a little to make it fit, but be careful not to tear it. If you do, make sure to pinch it sealed again.
Preheat oven to 375 degrees F. Place Reuben rolls on cookie sheet and bake for 20 to 25 minutes. Serve warm with a side dish of Thousand Island dressing for dip.
Also, unbaked ones may be frozen and used later.
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