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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 144 |
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Pampered Chef Recipe Ingredients:
2 cups sliced deli corned beef, chopped |
1 (11 ounce) can sauerkraut, drained and squeezed dry |
1 1/4 cups swiss cheese, shredded |
1/4 cup thousand island dressing |
2 tablespoons fresh parsley, snipped |
1 garlic clove, pressed |
1 egg, lightly beaten |
2 (8 ounce) cans crescent rolls |
Directions:
1. Preheat oven to 375 degrees.
2. In a bowl, combine corned beef, sauerkraut, one cup of cheese, dressing, parsley and garlic; mix well.
3. Take the crescent rolls and separate them into the triangles. Arrange one can of the triangles so they look like a sun with the fatter side in the middle and the shinny part of the triangle pointing out. Then take the second can of rolls and separate into triangles. Place one triangle in between two triangles so that it looks like a very full sun. All skinny parts are on the outside and all fat parts are on the inside.
4. Scoop filling evenly over the thick inner part of the sun. Then take the skinny points and fold them over tucking the ends in the thicker part of the dough. This should create a circle (ring) stuffed with the ingredients.
5. Brush top with egg.
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