Reuben Crescent Rolls

Ingredients

• 2 cans crescent rolls , 8-count
• 8 thins slices pastrami or corned beef
• 4 slices Swiss cheese
• 1 cup sauerkraut
• 8 teaspoons thousand island salad dressing
• 1 large egg , beaten
• 2 teaspoons caraway seeds

Instructions

1. 1

   Preheat the oven to 375 degrees F (190 degrees C) and line a sheet pan with parchment paper.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Place 1 tablespoon sauerkraut along the bottom edge of each triangle. Add 1/2 teaspoon Thousand Island salad dressing on top of the sauerkraut.

6. 6

   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.

7. 7

   Brush each roll-up with egg, and sprinkle with caraway seeds.

8. 8

   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.