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Crescent Rolls
Crescent rolls make delightful bite-fuls of refrigerated crescent rolls, filled with pastrami or corned beef, Swiss cheese, and a bit of sauerkraut.
CategoryBread
Total Time45 min
DifficultyIntermediate
Yields7-8
CuisineAmerican
Recipe Ingredients
First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!
- 2 (8-count) cans crescent rolls
- 8 thin slices pastrami or corned beef
- 4 slices Swiss cheese
- 1 cup drained, pressed sauerkraut
- 8 teaspoons purchased thousand island salad dressing
- 1 large egg, beaten
- 2 teaspoons caraway seeds
Recipe Instructions
Next, follow the steps to finalize your dish and finally be able to enjoy it!
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Preheat the oven to 375 degrees F (190 degrees C) and line a sheet pan with parchment paper.
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On a cutting board or work surface, separate crescent rolls into 16 triangles, lining them up so that the thin points of the triangles point away from you
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Cut each slice of pastrami or corned beef diagonally, into 2 triangles, making 16. Cut each Swiss cheese slice in half, then cut each half diagonally, to make 16 triangles.
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For each triangle of crescent dough, place a triangle of meat and shape it to be slightly smaller than the crescent dough. Add a triangle of Swiss cheese
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Place 1 tablespoon sauerkraut along the bottom edge of each triangle. Add 1/2 teaspoon Thousand Island salad dressing on top of the sauerkraut.
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Roll the crescents away from you, beginning at the wide end and rolling to the narrow point, the same way a crescent roll is made, keeping the filling ingredients inside the dough as it rolls. Place each completed roll on the prepared pan
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Brush each roll-up with egg, and sprinkle with caraway seeds.
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Bake in the preheated oven until golden brown and hot throughout, 21 to 25 minutes. Remove to cool on a baking rack for 3 to 5 minutes. Serve warm.