I really like this simple crescent roll turnover. I like the concept because after making this recipe. You will begin to ask yourself what else can I put inside of these little gems. The sky is the limit.
Guest will love the burst of flavor. Great for Appetizer any occasion.
2oz corned beef (from deli), cut into pieces
1/4cup shredded Swiss cheese (1 oz)
2tablespoons well-drained sauerkraut squeezed dry with a paper towel
2tablespoons stone-ground mustard
1/2 teaspoons caraway seed
1can (8 oz) refrigerated crescent dinner rolls or 1 can (8 oz) refrigerated Crescent Dough Sheet
1egg, beaten if desired
1/2 cup light mayonnaise
1/4 cup ketchup
1tablespoon sweetener of choice or sweet pickle relish
1/4 teaspoons paprika
mix until blended place in refrigerator.
Heat oven to 375°F. In food processor bowl with metal blade, place corned beef, cheese, sauerkraut, and mustard. Cover; process until finely chopped
If using crescent rolls: Unroll dough; separate into 4 rectangles. Press each into 7 1/2×5-inch rectangle, firmly pressing perforations to seal. Cut each rectangle into 6 (2 1/2-inch) squares. If using dough sheet: Unroll dough; cut into 4 rectangles. Press each into 7 1/2×5-inch rectangle. Cut each rectangle into 6 (2 1/2-inch) squares.3
Place 1 teaspoon corned beef mixture on each square. Fold one corner to opposite corner, forming the triangle and pressing edges to seal; place on ungreased cookie sheet. With a fork, prick top of each to allow steam to escape. Brush tops with egg. Repeat with remaining half of dough and corned beef mixture
Bake 9 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm with dressing, if desired.
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