Combine sauerkraut and salad. Arrange equal amounts of the. Steps 1 preheat oven to 375 f. On each dough triangle place sauce corned beef kraut and cheese per recipe below. Bake at 425 for 12 14 minutes or until golden.
Lay out corned beef slices on parchment paper. Directions roll dough into a 12 in. Lay out one piece of corned beef. Put 1 2 tablespoon of thousand island dressing in the center then add 2 tablespoons sauerkraut. Roll up each sandwich and bake in a preheated oven until crescents.
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Using parchment makes crescents come out amazingly crisp on the outside and soft on. Place a piece of parchment paper on a cookie sheet. Place 2 slices swiss cheese in the center of a cabbage. Keep covered with a damp towel. Repeat with all crescent rolls.
Ingredients 1 package 8 ounces cream cheese softened 3 tablespoons spicy brown mustard 1 4 teaspoon prepared horseradish 5 flour tortillas 10 inches room temperature 7 packages 2 ounces each thinly sliced deli corned beef 15 thin slices swiss cheese 1 can 14 ounces sauerkraut rinsed and. Unwrap the crescent rolls. Roll up the corned beef and top with a slice of swiss cheese. Cut into eight 3 in. Using tongs dip each cabbage leaf in water for 30 seconds and place on a paper towel lined plate to dry.
3 bake 13 15 minutes until rolls are golden brown. Place seam side down on a greased baking sheet. Directions step 1 warm tortillas in microwave to soften. Meanwhile make russian dressing. 3 bake 13 15 minutes until rolls are golden brown.
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Directions step 1 warm tortillas in microwave to soften. Place on a baking sheet. Combine sauerkraut and salad.
