Ingredients
- 1 sauerkraut (rinsed)
- 1 1/2 cups choppped corned beef
- 1 cup swiss cheese (shredded)
- 3/8 cup hellmanns dijonnaise creamy mustard blend
- 2 packages refridgerated crescent rolls
1. Preheat oven to 375 degrees. In medium bowl combine corned beef, cheese, sauerkraut and creamy mustard blend.
2. Unroll dough; separate into triangles. Spoon about 2 tbsp meat mixture near shortest side of each triangle. Fold dough over meat mixture and roll loosely to point.
3. Place rolls, point-side down, on ungreased cookie sheet.
4. Bake 11 to 13 minutes or until golden brown. Serve warm.
Makes 16 rolls.
