Big & Tangy Reuben Pockets

(4)
  5 reviews
  • 15|min prep time
  • 40|min total time
  • 7 ingredients
  • 6 servings

1
can (12 oz) Pillsbury™ Grands ®! Big & Flaky crescent dinner rolls
1/4
cup Thousand Island dressing
6
oz thinly sliced deli corned beef
6
slices Swiss cheese (6 oz)
1
cup sauerkraut, well drained (from 14-oz can)
4
teaspoons horseradish mustard
1
teaspoon caraway seed, crushed

Directions

  1. 1 Heat oven to 375°F. Separate dough into 4 rectangles. Onto ungreased cookie sheet, place 2 rectangles, short ends together, forming 14x5-inch rectangle. Firmly press perforations and center seam to seal.
  2. 2 Spread rectangle with dressing to within 1/4 inch of edges. Top with corned beef, cheese and sauerkraut. Press remaining 2 rectangles to 7x5 inches, firmly pressing perforations to seal. Spread each with 2 teaspoons mustard. Place each rectangle mustard-side down on sauerkraut, pinching center seam to seal. Brush top with water, and sprinkle with caraway seed.
  3. 3 Bake 18 to 22 minutes or until deep golden brown. Cut into slices. Serve warm.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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