Reuben Crescent Bites Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
• Mix together the sauerkraut and thousand island salad dressing in a bowl until well combined. Unroll the crescent roll dough, and cut dough in half; place one half of the dough onto a floured work surface, and pinch the perforations of the dough closed to make 1 sheet. Roll the dough sheet out to about 12 inches square, and fit the dough into the prepared baking sheet. Pinch perforations closed on 2nd half of dough; roll out to about 9 inches square, and set aside.
• Prebake the dough crust in the baking dish in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven, and place 4 slices of cheese into the bottom of the crust; top cheese slices with the corned beef, and spread with the sauerkraut mixture. Lay 4 remaining slices of Swiss cheese on top of the sauerkraut mixture. Lay the 2nd sheet of crescent roll dough onto the filled baking sheet, and press the top crust down onto the edges of the dish to seal. Brush with beaten egg white.
• Bake in the oven until the cheese is melted and the crust is golden brown, 15 to 20 minutes; let stand about 5 minutes before slicing.

Steps:

• Rinse sauerkraut and squeeze dry; mince by hand or in food processor.
• Mix in Thousand Island dressing; set aside.
• Separate each can of crescent rolls into 4 rectangles; roll out on a lightly floured board and cut each evenly into 4 rectangles (16 per tube of crescent rolls).
• The rectangles should be wide enough to lay a cocktail sausage across the short end and leave a slight overlap, so you might need to pat each one a little with your fingers to make wider.
• On each rectangle, place about 1 scant teaspoon of the sauerkraut mixture then sprinkle with a little cheese.
• Top with a cocktail sausage.
• Roll up, tucking ends in; pinch ends to seal.
• Place on an ungreased baking sheet and bake at 350° for about 10 to 15 minutes, until golden brown.
• Makes 32 bite-sized appetizers.

Steps:

• Separate crescent dough into eight triangles. In a small bowl, combine sauerkraut and salad dressing. , Place two cheese strips across the short side of each triangle. Fold corned beef slices in half; place over cheese. Top with sauerkraut mixture. Roll up each from the short side. , Place on an ungreased baking sheet. Bake at 375° for 10-15 minutes or until golden brown.

Steps:

• Preheat oven to 375°. Unroll 1 tube of crescent dough into 1 long rectangle; seal seams and perforations. Press onto the bottom of a greased 13x9-in. baking dish. Bake until golden brown, 8-10 minutes., Layer with half the cheese and all the corned beef. Combine sauerkraut and salad dressing; spread over beef. Top with remaining cheese., On a lightly floured surface, press or roll second tube of crescent dough into a 13x9-in. rectangle, sealing seams and perforations. Place over cheese. Brush with egg white; sprinkle with caraway seeds., Bake until casserole is heated through and crust is golden brown, 12-16 minutes. Let stand 5 minutes before cutting.

Steps:

• 1. Unroll one tube of crescent dough into one long rectangle; seal seams and perforations. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 375° for 8-10 minutes or until golden brown.
• 2. Layer with half of the cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread over beef. Top with remaining cheese.
• 3. On a lightly floured surface, press or roll second tube of crescent dough into a 13-in. x 9-in. rectangle, sealing seams and perforations. Place over cheese. Brush with egg white; sprinkle with caraway seeds. Bake for 12-16 minutes or until heated through and crust is golden brown. Let stand for 5 minutes before cutting