Mini Reuben Turnovers

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 cup corned beef, cut into pieces
• 1/2 cup swiss cheese, shredded
• 2 tablespoons sauerkraut, well-drained
• 2 tablespoons stone ground mustard
• 1 (8 ounce) can refrigerated crescent dinner rolls
• 1 egg, beaten

Recipe

• 1 heat oven to 375°f in food processor bowl with metal blade, place corned beef, cheese, sauerkraut and mustard; pulse 2 times for 3 seconds each or until finely chopped.
• 2 remove half of crescent dough in rolled section from can; refrigerate remaining half of dough in can.
• 3 unroll half of dough and separate into 2 rectangles; press each into 7 1/2x5-inch rectangle, firmly pressing perforations to seal.
• 4 cut each rectangle into 6 (2 1/2-inch) squares. place 1 teaspoon corned beef mixture on each square.
• 5 fold 1 corner to opposite corner, forming triangle and pressing edges to seal; place on ungreased cookie sheet.
• 6 with fork, prick top of each to allow steam to escape. brush tops with egg.
• 7 repeat with remaining half of dough and corned beef mixture.
• 8 bake 9 to 14 minutes or until golden brown.
• 9 immediately remove from cookie sheet. serve warm with thousand island salad dressing, or horseradish sauce if desired.