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Flaky Reuben Slices
Start with refrigerated crescent dinner rolls to make these tasty slices filled with corned beef, Swiss cheese, and sauerkraut.


1 (8-ounce) can refrigerated crescent dinner rolls
1/4 pound thinly sliced corned beef
1/2 cup finely shredded Swiss cheese
1/3 cup well-drained sauerkraut
Dipping Sauce:
1/2 cup store-bought Thousand Island salad dressing
1 tablespoon milk



Unroll dough into 2 long rectangles. Press each to form a 12-inch-long rectangle; press perforations to seal. Layer 1/2 of corned beef on each dough rectangle, cutting to fit if necessary. Top each with 1/2 of Swiss cheese and 1/2 of sauerkraut. Starting at long side, roll up each tightly; seal along edges. Place seam side down on ungreased baking sheet; tuck edges under.

Bake in preheated 375-degree F. oven 12 to 14 minutes or until golden brown.

Meanwhile make Dipping Sauce. In small bowl, combine Thousand Island dressing and milk; mix well.

To serve, cut warm rolls into 1-inch slices; place on serving platter. Serve with Dipping Sauce.

Yield: 24 servings


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Last updated September 16, 2009