Mini Reuben Turnovers (Pillsbury) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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from Pillsbury Ingredients:
1/2 cup corned beef, shredded and chopped |
1/4 cup swiss cheese, shredded |
2 tablespoons sauerkraut, squeezed dry with paper towel |
2 tablespoons stone ground mustard |
1 (8 ounce) can refrigerated crescent dinner rolls (pillsbury) |
1 egg, beaten |
thousand island dressing |
Directions:
1. Heat oven to 375°F In food processor bowl with metal blade, place corned beef, cheese, sauerkraut and mustard. Pulse 2 times for 3 seconds each or until finely chopped.
2. Remove half of dough in rolled section from can. Refrigerate remaining half of dough in can. Unroll half of dough and separate into 2 rectangles. Press each into 7 1/2x5-inch rectangle, firmly pressing perforations to seal. Cut each rectangle into 6 (2 1/2-inch) squares.
3. Place 1 teaspoon corned beef mixture on each square. Fold 1 corner to opposite corner, forming triangle and pressing edges to seal; place on ungreased cookie sheet.
4. With fork, prick top of each to allow steam to escape. Brush tops with egg. Repeat with remaining half of dough and corned beef mixture.
5. Bake 9 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm with salad dressing, if desired.
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