When we’ll see more rain this week

ON YOUR MENU: Reuben Crescent Rolls

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What You’ll Need:

2 (8oz.) cans refrigerated crescent style rolls
1 (12oz.)  can corned beef, chill thoroughly and chop into cubes or crumble
1 (6oz.)  pkg. Swiss cheese, shredded or sliced
1 (8oz.) can sauerkraut, drained
1/2  teaspoon caraway seeds
1/2  teaspoon sesame seed

Preheat oven to 400 degrees.

Separate one can of rolls into four  rectangles.  Place on ungreased 12-inch pizza pan and press over bottom and up side to form crust.  Firmly press perforations to seal.

Layer corned beef, cheese, and sauerkraut evenly over dough and sprinkle with caraway seed.

Separate second can of dough into 8 triangles.  Arrange triangles spoke-fashion over filling with points toward center.  Do not seal outer edges of triangles to bottom crust.  Sprinkle with sesame seed.

Bake for 15 to 25 minutes or until golden brown.  8 servings