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Mini Reuben Turnovers

(58)
  6 reviews
  • 30 min prep time
  • 45 min total time
  • 7 ingredients
  • 24 servings
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Craving the flavors of a Reuben sandwich? You'll get them in this little crescent appetizer.

2
oz corned beef (from deli), cut into pieces
1/4
cup shredded Swiss cheese (1 oz)
2
tablespoons well-drained sauerkraut, squeezed dry with paper towel
2
tablespoons stone-ground mustard
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
1
egg, beaten, if desired
Thousand Island dressing, if desired

Steps

  • 1 Heat oven to 375°F. In food processor bowl with metal blade, place corned beef, cheese, sauerkraut and mustard. Cover; process until finely chopped.
  • 2 If using crescent rolls: Unroll dough; separate into 4 rectangles. Press each into 7 1/2x5-inch rectangle, firmly pressing perforations to seal. Cut each rectangle into 6 (2 1/2-inch) squares. If using dough sheet: Unroll dough; cut into 4 rectangles. Press each into 7 1/2x5-inch rectangle. Cut each rectangle into 6 (2 1/2-inch) squares.
  • 3 Place 1 teaspoon corned beef mixture on each square. Fold one corner to opposite corner, forming triangle and pressing edges to seal; place on ungreased cookie sheet. With fork, prick top of each to allow steam to escape. Brush tops with egg. Repeat with remaining half of dough and corned beef mixture.
  • 4 Bake 9 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm with dressing, if desired.
  • 1 Heat oven to 375°F. In food processor bowl with metal blade, place corned beef, cheese, sauerkraut and mustard. Cover; process until finely chopped.
  • 2 If using crescent rolls: Unroll dough; separate into 4 rectangles. Press each into 7 1/2x5-inch rectangle, firmly pressing perforations to seal. Cut each rectangle into 6 (2 1/2-inch) squares. If using dough sheet: Unroll dough; cut into 4 rectangles. Press each into 7 1/2x5-inch rectangle. Cut each rectangle into 6 (2 1/2-inch) squares.
  • 3 Place 1 teaspoon corned beef mixture on each square. Fold one corner to opposite corner, forming triangle and pressing edges to seal; place on ungreased cookie sheet. With fork, prick top of each to allow steam to escape. Brush tops with egg. Repeat with remaining half of dough and corned beef mixture.
  • 4 Bake 9 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm with dressing, if desired.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
45
% Daily Value
Total Fat
2 1/2g
4%
Saturated Fat
1g
5%
Trans Fat
1/2g
Cholesterol
0mg
0%
Sodium
115mg
5%
Total Carbohydrate
4g
1%
Dietary Fiber
0g
0%
Protein
1g
1%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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