Corned Beef Swiss Cheese Pastries (Print Version)

# Ingredients:

→ For the Rolls

01 - 1 can (8 oz) refrigerated crescent dough
02 - 1/2 lb corned beef, thinly sliced
03 - 1 cup Swiss cheese, shredded
04 - 1/2 cup sauerkraut, drained and squeezed dry
05 - 1/4 cup Thousand Island dressing, plus extra for dipping

→ For Topping

06 - 1 tbsp butter, melted
07 - 1 tsp caraway seeds (optional, for garnish)
08 - Salt and pepper to taste

# Instructions:

01 - Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
02 - Open the can of refrigerated crescent dough and unroll it onto a clean work surface. Separate the dough along the perforated lines into 8 triangles.
03 - Spread a thin layer of Thousand Island dressing (about 1-2 teaspoons) over the surface of each triangle. This adds flavor and helps the filling stick to the dough.
04 - Starting at the wide end of each triangle, layer small portions of corned beef, shredded Swiss cheese, and well-drained sauerkraut. Make sure not to overfill, as this can cause the rolls to burst during baking.
05 - Carefully roll each triangle starting from the wide end and rolling toward the pointed tip, creating the classic crescent shape. Gently press the tip into the dough to seal it and prevent the rolls from opening during baking.
06 - Place the rolled crescents on the prepared baking sheet, spacing them about 2 inches apart to allow room for expansion. Curve them slightly to form the traditional crescent shape if desired.
07 - Using a pastry brush, gently brush the tops of each crescent with melted butter. Sprinkle with caraway seeds, salt, and pepper if desired. The butter helps create a golden, flaky crust.
08 - Bake in the preheated oven for 12-15 minutes, or until the rolls are puffed up and golden brown. The cheese may melt and bubble out slightly, which adds to their rustic appeal.
09 - Remove from the oven and allow to cool for 2-3 minutes before serving. This brief cooling period allows the melted cheese to set slightly. Serve warm with extra Thousand Island dressing on the side for dipping.

# Notes:

01 - These Reuben Crescent Rolls transform the classic deli sandwich into a handheld appetizer, perfect for parties, game day gatherings, or a quick lunch.
02 - Make sure to thoroughly drain and squeeze the sauerkraut to remove excess moisture, which could make the crescent rolls soggy.
03 - For a variation, try using pastrami instead of corned beef, or Russian dressing instead of Thousand Island.
04 - These rolls are best enjoyed fresh from the oven, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness.

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