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2 cans (8 oz. ea.) refrigerated crescent dinner rolls

2 T. Thousand Island dressing

4 oz. thinly sliced deli corned beef

4 slices (1 oz. ea.) Swiss cheese

1 c. sauerkraut, well drained

1 T. horseradish mustard

1 egg, beaten

2 Tsp. sesame seed

Heat oven to 375 degrees. Onto ungreased cookie sheet, unroll 1 can of dough. Pinch seams to seal. Spread the dressing on the dough. Top with corned beef, cheese and sauerkraut. Unroll remaining can of dough on work surface, Pinch seams to seal and spread mustard all over. Place mustard side down over sauerkraut. Press edges with fork to seal. Brush with egg. Sprinkle with sesame seed. Bake 20-25 minutes or until deep golden brown. Cut the sandwich into slices to serve.

Presented by Olivia Sipe, Miss Olivia's Table

Date: 10/2/2013

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