Mini Reuben Turnovers

Craving the flavors of a Reuben sandwich? You'll get them in this little crescent appetizer. MORE+ LESS-

By Pillsbury Kitchens

Updated October 22, 2018

Make with

Pillsbury Crescents

Ingredients

oz corned beef (from deli), cut into pieces

1/4

cup shredded Swiss cheese (1 oz)

tablespoons well-drained sauerkraut, squeezed dry with paper towel

tablespoons stone-ground mustard

can (8 oz) Pillsbury™ refrigerated crescent rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet

egg, beaten, if desired

Thousand Island dressing, if desired

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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.