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Mini Reuben Turnovers

(59)

7 reviews

30 min prep time
45 min total time
7 ingredients
24 servings

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Save

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

Ingredients

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
Calories from Fat: 25

% 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% Sugars 0g
Protein: 1g

% 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.

Comments + Recipe Twists

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