Reuben Bites & Creamy Dipping Sauce
1 (8-oz.) can Refrigerated Crescent Dinner Rolls
1/4 lb. thinly sliced corned beef
2 oz. (1/2 cup) finely shredded Swiss cheese
1/3 cup well-drained sauerkraut
Dipping Sauce
1/2 cup Thousand Island dressing
1 tablespoon milk
Heat oven to 375°F. Unroll dough into 2 long rectangles. Press each to form 12" rectangle; press perforations to seal.
Layer half of corned beef on each dough rectangle, cutting to fit if necessary. Top each with cheese and sauerkraut. Starting at long side, roll up each tightly; seal long edges.
Place, seam side down, on ungreased cookie sheet; tuck edges under. Bake at 375°F. 12-14 minutes or until golden brown.
Meanwhile, in small bowl, combine dipping sauce ingredients; mix well. To serve, cut warm rolls into 1" slices; place on serving platter. Serve with dipping sauce.
1 (8-oz.) can Refrigerated Crescent Dinner Rolls
1/4 lb. thinly sliced corned beef
2 oz. (1/2 cup) finely shredded Swiss cheese
1/3 cup well-drained sauerkraut
Dipping Sauce
1/2 cup Thousand Island dressing
1 tablespoon milk
Heat oven to 375°F. Unroll dough into 2 long rectangles. Press each to form 12" rectangle; press perforations to seal.
Layer half of corned beef on each dough rectangle, cutting to fit if necessary. Top each with cheese and sauerkraut. Starting at long side, roll up each tightly; seal long edges.
Place, seam side down, on ungreased cookie sheet; tuck edges under. Bake at 375°F. 12-14 minutes or until golden brown.
Meanwhile, in small bowl, combine dipping sauce ingredients; mix well. To serve, cut warm rolls into 1" slices; place on serving platter. Serve with dipping sauce.