Mini Reuben Turnovers - P

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 24
• 2 ounces corned beef, cut into pieces (from deli)
• 1/4 cup shredded swiss cheese (1 oz)
• 2 tablespoons well-drained sauerkraut, squeezed dry with paper towel
• 2 tablespoons stone ground mustard
• 1 (8 ounce) can refrigerated crescent dinner rolls
• 1 egg, beaten, if desired
• thousand island dressing, if desired

Recipe

• 1 heat oven to 375°f
• 2 in food processor bowl with metal blade, place corned beef, cheese, sauerkraut and mustard; pulses 2 times for 3 seconds each or until finely chopped.
• 3 remove half of dough in rolled section from can; refrigerate remaining half of dough in can.
• 4 unroll half of dough and separate into 2 rectangles; press each into 7 1/2x5-inch rectangle, firmly pressing perforations to seal.
• 5 cut each rectangle into 6 (2 1/2-inch) squares.
• 6 place 1 teaspoon corned beef mixture on each square.
• 7 fold 1 corner to opposite corner, forming triangle and pressing edges to seal; place on ungreased cookie sheet.
• 8 with fork, prick top of each to allow steam to escape.
• 9 brush tops with egg.
• 10 repeat with remaining half of dough and corned beef mixture.
• 11 bake 9 to 14 minutes or until golden brown.
• 12 immediately remove from cookie sheet.
• 13 serve warm with salad dressing, if desired.