Description
Corned beef, Swiss cheese, kraut and thousand island dressing baked between crescent rolls. Easy and tasty. Kids will love these.
Ingredients
- ¾ cup sauerkraut, drained and squeezed dry
- ⅓ cup thousand island salad dressing
- 1 (8 ounce) tube refrigerated crescent rolls (such as Pillsbury®)
- ¾ pound thin-sliced cooked corned beef
- 8 slices Swiss cheese
- 1 beaten egg white
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease an 8×8-inch baking dish.
- Mix together the sauerkraut and thousand island salad dressing in a bowl until well combined. Unroll the crescent roll dough
- and cut dough in half; place one half of the dough onto a floured work surface
- and pinch the perforations of the dough closed to make 1 sheet. Roll the dough sheet out to about 12 inches square
- and fit the dough into the prepared baking sheet. Pinch perforations closed on 2nd half of dough; roll out to about 9 inches square
- and set aside.
- Prebake the dough crust in the baking dish in the preheated oven until lightly browned
- 8 to 10 minutes. Remove from oven
- and place 4 slices of cheese into the bottom of the crust; top cheese slices with the corned beef
- and spread with the sauerkraut mixture. Lay 4 remaining slices of Swiss cheese on top of the sauerkraut mixture. Lay the 2nd sheet of crescent roll dough onto the filled baking sheet
- and press the top crust down onto the edges of the dish to seal. Brush with beaten egg white.
- Bake in the oven until the cheese is melted and the crust is golden brown
- 15 to 20 minutes; let stand about 5 minutes before slicing.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 4