These Reuben crescent rolls make delightful bite-fuls of refrigerated crescent rolls, filled with pastrami or corned beef, Swiss cheese, and a bit of sauerkraut.

Ingredient :

• 2 (8-count) cans crescent rolls

• 8 thin slices pastrami or corned beef

• 4 slices Swiss cheese

• 1 cup drained, pressed sauerkraut

• 8 teaspoons purchased thousand island salad dressing

• 1 large egg, beaten

• 2 teaspoons caraway seeds

Directions :

1. Preheat the oven to 375 degrees F (190 degrees C) and line a sheet pan with parchment paper.

2. On a cutting board or work surface, separate crescent rolls into 16 triangles, lining them up so that the thin points of the triangles point away from you.

3. Cut each slice of pastrami or corned beef diagonally, into 2 triangles, making 16. Cut each Swiss cheese slice in half, then cut each half diagonally, to make 16 triangles.

4. For each triangle of crescent dough, place a triangle of meat and shape it to be slightly smaller than the crescent dough. Add a triangle of Swiss cheese.

5. Place 1 tablespoon sauerkraut along the bottom edge of each triangle. Add 1/2 teaspoon Thousand Island salad dressing on top of the sauerkraut.

6. Roll the crescents away from you, beginning at the wide end and rolling to the narrow point, the same way a crescent roll is made, keeping the filling ingredients inside the dough as it rolls. Place each completed roll on the prepared pan.

7. Brush each roll-up with egg, and sprinkle with caraway seeds.

8. Bake in the preheated oven until golden brown and hot throughout, 21 to 25 minutes. Remove to cool on a baking rack for 3 to 5 minutes. Serve warm.