Monday, April 22, 2013
1 (8-ounce) can refrigerated reduced-fat crescent dinner roll dough
4 thin slices deli corned beef (about 3 ounces)
4 (0.8-ounce) slices Swiss cheese
1/2 cup canned shredded sauerkraut, drained and squeezed dry
1/2 teaspoon caraway seeds
1. Preheat oven to 375°.
2. Unroll dough onto a baking sheet coated with cooking spray; separate dough into 4 rectangles, gently pressing perforations down center of rectangles to seal.
3. Layer 1 slice corned beef, 1 slice cheese, and 2 tablespoons sauerkraut on each rectangle; sprinkle each with 1/8 teaspoon caraway seeds. Roll up each rectangle, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam to seal. Using a serrated knife, cut each roll evenly into 4 slices. Place slices, cut sides up, on pan; flatten slightly with hand.
4. Bake at 375° for 14 minutes or until golden and slightly puffed. Cool on pan 2 minutes. Serve warm.