CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Meats |
American |
Snacks, Sandwiches, Breads |
8 |
Servings |
INGREDIENTS
1 |
|
8 oz can Sauerkraut (drained and snipped) |
1/4 |
ts |
Caraway seed 1/2 cup Mayo or Salad dress. |
2 |
tb |
Green Pepper (chopped) 1 Tbsp Green Onion (sliced) |
1 |
tb |
Chili sauce 1 Tbsp Pimiento (chopped) |
2 |
pk |
Crescent rolls (16ct) Corned beef filling(*) |
INSTRUCTIONS
FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene OR]
Franfurter filling (*) 1/2 cup American Cheese (shredded)
Combine snipped sauerkraut and caraway seed; set aside. Combine mayo or
salad dressing, green pepper, pimiento, sliced green onion, and chili
sauce; mix well. Set aside.
Unroll crescent roll dough; form into eight 6 x 3 1/2-inch rectangles by
pressing perforated edges together. Spoon some of the Corned Beef filling
or Frankfurter filling into half of each dough rectangle; top with the
sauerkraut mayo mixture, and shredded American cheese. fold over other half
of dough; seal edges with tines of fork. Place on ungreased baking sheet.
Bake at 425 degrees til golden brown, about 10 minutes. makes 8 sandwiches.
* Corned Beef Filling... In small bowl combine 1/2 of a 12 oz can of corned
beef (chopped), 1/2 cup shredded Swiss Cheese; and 1 Tbsp snipped parsley.
* Frankfurter Filling... Thinly slice 2 frankfurters. In small bowl combine
frankfurters with 1/4 cup chopped dill pickle.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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