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Ingredients
Scale
- 1 (12-oz) can of crescent rolls (Pillsbury Grands recommended)
- 1 1/2 cups shredded Swiss cheese
- 1/2 cup sauerkraut, squeezed dry
- 3 large slices of corned beef (about 3 ounces), roughly chopped
- 2 tablespoons melted butter
- Optional: dried basil, parsley, or chives
- Thousand Island dressing for dipping
Instructions
- Preheat the oven to 350°F.
- Unroll the crescent dough and separate into triangles.
- Layer Swiss cheese, sauerkraut, and chopped corned beef on the wide end of each triangle.
- Roll up the dough from the wide end and seal the edges.
- Place rolls on a greased baking sheet, spaced apart.
- Bake for 12-15 minutes until golden brown.
- Brush with melted butter and sprinkle with herbs if desired.
- Serve warm with Thousand Island dressing.
Notes
Ensure the sauerkraut is well-dried to avoid soggy rolls.
Experiment with different cheeses or add pickles for extra flavor.
Make sure to properly seal the edges to prevent leakage during baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 1
- Sodium: 300
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 6
- Cholesterol: 20