Mini Reuben Turnovers

Ingredients

• 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

Directions

1. 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. 2

   Remove half of crescent dough in rolled section from can; refrigerate remaining half of dough in can.

3. 3

   Unroll half of dough and separate into 2 rectangles; press each into 7 1/2x5-inch rectangle, firmly pressing perforations to seal.

4. 4

   Cut each rectangle into 6 (2 1/2-inch) squares. Place 1 teaspoon corned beef mixture on each square.

5. 5

   Fold 1 corner to opposite corner, forming triangle and pressing edges to seal; place on ungreased cookie sheet.

6. 6

   With fork, prick top of each to allow steam to escape. Brush tops with egg.

7. 7

   Repeat with remaining half of dough and corned beef mixture.

8. 8

   Bake 9 to 14 minutes or until golden brown.

9. 9

   Immediately remove from cookie sheet. Serve warm with thousand island salad dressing, or horseradish sauce if desired.