8 ounce crescent dinner roll dough refrigerated reduced-fat canned
0.5 cup sauerkraut shredded dry canned drained
3.2 ounce swiss cheese
Equipment
frying pan
baking sheet
oven
serrated knife
Directions
Preheat oven to 37
Unroll dough onto a baking sheet coated with cooking spray; separate dough into 4 rectangles, gently pressing perforations down center of rectangles to seal.
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.
Bake at 375 for 14 minutes or until golden and slightly puffed. Cool on pan 2 minutes.
