Great Hot Recipes
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REUBEN ROLL-UPS
A flavorful variation of the famous Reuben sandwich - serve it for lunch or as a hearty snack. 1 pkg. refrigerated crescent rolls (8
rolls)
1 (8 oz.) can sauerkraut, well drained
1 tbsp. Thousand Island salad dressing
8 thin slices (about 4 oz.) cooked
corned beef
2 slices process Swiss cheese, cut in
1/2 inch strips
Unroll crescent roll dough; separate into 8 triangles. Snip drained sauerkraut in can to cut long strands; combine with salad dressing. Place one slice corned beef across wide end of triangle. Spread 2 tablespoons sauerkraut on corned beef; top with 2 strips of cheese. Roll up, beginning at wide end of triangle. Bake on ungreased baking sheet in moderate oven (375 degrees) for 10 to 15 minutes or until golden brown. Serve hot. Makes 8.
REUBEN ROLL-UPS
1 (10 count) can biscuits
1 (8 oz.) can sauerkraut
1/4 c. Thousand Island dressing
10 thin slices corned beef
10 (1/2-inch) strips Swiss cheese
Flatten biscuits individually. Snip sauerkraut with scissors. Place 1 1/2 tablespoons sauerkraut on each biscuit. Top with 1 teaspoon Thousand Island dressing, corned beef and 1 cheese strip. Roll up like jelly rolls. Bake at 360 degrees for 15 minutes or until biscuits are slightly brown.