Monday, April 15, 2013
1 lb corned beef
1/3 cup extra mild sweet sauerkraut
1/4 cup finely chopped onion
1/3 cup fresh parsley
1 cup Swiss cheese, shredded
5 Tbsp russian dressing
2 cans refrigerated crescent rolls
1 tsp ground black pepper
1 egg white, whipped
Preheat oven to 350°
Unroll crescent dough; separate into 16 triangles. With wide ends of 8 triangles toward middle of pan, create a circle. Place the wide ends of remaining 8 triangles opposite the inner circle. Seal seems except around outer most edge.
Combine corned beef, onion, parsley, cheese, sauerkraut, dressing and pepper. Evenly spoon mixture once arranged crescent rolls.
Lift ends of each crescent triangle over the mixture to secure. Lightly brush egg white over dough.
Bake 20-25 minutes or until golden brown.