There is something about the combination of corned beef, cheese, and sauerkraut that makes my mouth water, and it’s amazing wrapped in crescent roll dough.
- 1/4 cup butter
- 1/2 cup chopped onion
- 1/8 cup cooked, crumbled bacon
- 8 oz sauerkraut, drain well
- 1/4 cup dijon mustard
- 1 tsp caraway seed
- 1/2 pound thinly sliced corned beef or pastrami, chopped
- 1/4-1/2 lb Swiss cheese, grated
- 1/2 cup sour cream
- 1 TBSP dill pickle relish or chopped kosher pickles
- 2 cans crescent rolls
- Heat oven to 350.
- Heat 2 TBSP butter in a pan on medium heat, add onion and cook until translucent.
- Stir in bacon, sauerkraut, mustard and caraway. Cook until any moisture is gone. Then remove from heat.
- In a bowl, combine corned beef, cheese, sour cream, and pickles.
- Combine sauerkraut mixture with beef mixture.
- Flatten the dough in each crescent container into 4 pieces, by leaving 2 crescent dough pieces attached and pinching together the seam between them (each can makes 2 Reubens).
- Place filling on 4 of the flattened pieces, being careful to leave edges that can be crimped, when you place the top dough on it. I spread the filling out a bit, and flattened the top of the filling.
- Place the top dough on each of the filled pieces. Fold, crimp, join the edges however you can.
- Cut a few vent holes in the top of each sandwich.
- Bake about 20 minutes or until golden.