Reuben Crescents
Yield
16 servingsPrep
10 minCook
15 minReady
25 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
corned beef
choppped, about 6 ounces |
*
|
| 1 | cup |
swiss cheese
4 ounces |
*
|
| 1 | cup |
sauerkraut
rinsed and drained |
|
| ⅓ | cup |
dijon mustard
creamy blend |
|
| 2 | packages |
crescent roll dough
refridgerated, 8 ounces each |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
corned beef
choppped, about 6 ounces |
*
|
| 237 | ml |
swiss cheese
4 ounces |
*
|
| 237 | ml |
sauerkraut
rinsed and drained |
|
| 79 | ml |
dijon mustard
creamy blend |
|
| 2 | packages |
crescent roll dough
refridgerated, 8 ounces each |
*
|
Directions
Preheat oven to 375℉ (190℃).
In medium bowl combine corned beef, cheese, sauerkraut and creamy mustard blend.
Unroll dough; separate into triangles.
Spoon about 2 tablespoon meat mixture near shortest side of each triangle.
Fold dough over meat mixture and roll loosely to point.
Place rolls, point-side down, on ungreased cookie sheet.
Bake 11 to 13 minutes or until golden brown.
Serve warm.
Makes 16 rolls.
