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RECIPE # 4429 - REUBEN SQUARES - Wednesday, February 3, 2010

RECIPE # 4429 - REUBEN SQUARES - Wednesday, February 3, 2010

CREATED Feb 3, 2010

ANN COX EASTES / KROGER

2 (8-oz) pkg refrigerated crescent rolls

1 (16-oz) pkg Swiss cheese slices

1 (16-oz) pkg thinly sliced corned beef

1 (14-oz) can sauerkraut, rinsed and drained

2/3 c Thousand Island dressing

1 beaten egg white

1 T caraway seeds

Place one package of crescent rolls in a 9 X 13-inch baking dish coated with vegetable spray and press to seal the seams.  Bake at 375 F for 8-10 minutes or until golden brown.  Layer half of cheese slices on top of crust and then place all of corned beef slices on top.   Combine sauerkraut and dressing in a small bowl and mix; spread mixture over corned beef.  Place remaining cheese slices on top.  Unroll remaining crescent rolls and place on top, sealing seams.  Brush with beaten egg white and   sprinkle with caraway seeds.  Bake for 15 minutes or until crust is golden brown.  Yield:  16-24 squares.