The key to keeping the crescents from getting soggy is to put half of a slice of corned beef on the crescent roll, top it with the sauerkraut and dressing, then put the other half of the meat on top of the wet ingredients. That will help keep the crescent rolls from being soggy.
Chicken Legs loves a good Reuben, and he gave these Reuben Crescents two thumbs up! They are a great addition to your St. Patrick's Day celebration!
- 1/2 lb corned beef, thinly sliced from the deli counter
- 8 slices thin swiss cheese
- 1/4 cup Thousand Island dressing
- 1/2 cup sauerkraut, rinsed and drained
- 1 (8-count) package refrigerated crescent rolls
- 1 Tbsp poppy seeds
Preheat oven to 375 degrees.
Separate crescent rolls into 8 triangles.
Top crescent roll with a slice of swiss cheese. Place a slice or two of corned beef on top of cheese. Top beef with about a tablespoon of sauerkraut and 1-1/2 teaspoons of thousand island dressing. Roll up crescent rolls and place on large baking sheet. Sprinkle some poppy seeds on top of roll. Repeat with remaining crescent rolls.
Bake for 16 to 19 minutes.