Reuben bundles
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 8 oz can Sauerkraut (drained and snipped) | |
| ¼ | teaspoon | Caraway seed 1/2 cup Mayo or Salad dress. |
| 2 | tablespoons | Green Pepper (chopped) 1 Tbsp Green Onion (sliced) |
| 1 | tablespoon | Chili sauce 1 Tbsp Pimiento (chopped) |
| 2 | packs | Crescent rolls (16ct) Corned beef filling(*) |
Directions
FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene OR] Franfurter filling (*) ½ cup American Cheese (shredded) Combine snipped sauerkraut and caraway seed; set aside. Combine mayo or salad dressing, green pepper, pimiento, sliced green onion, and chili sauce; mix well. Set aside.
Unroll crescent roll dough; form into eight 6 x 3½-inch rectangles by pressing perforated edges together. Spoon some of the Corned Beef filling or Frankfurter filling into half of each dough rectangle; top with the sauerkraut mayo mixture, and shredded American cheese. fold over other half of dough; seal edges with tines of fork. Place on ungreased baking sheet. Bake at 425 degrees til golden brown, about 10 minutes. makes 8 sandwiches. * Corned Beef Filling... In small bowl combine ½ of a 12 oz can of corned beef (chopped), ½ cup shredded Swiss Cheese; and 1 Tbsp snipped parsley.
* Frankfurter Filling... Thinly slice 2 frankfurters. In small bowl combine frankfurters with ¼ cup chopped dill pickle.