Serves 4/ prep 10 min./ cook time 25 min.

• 1 tube crescent rolls
• 1 ½ cup drained sauerkraut
• ½ lb. shredded leftover corned beef
• ¼ lb. shredded swiss cheese
• 1/3 cup dijon mustard
• 2 slices of swiss cheese
• For the sauce–mix–
  • The remaining swiss cheese
  • 1 tbsp ea. Ketchup and mayonnaise
  • The remaining dijon
• Mix the sauerkraut, corned beef, 2 tbsp of the mustard, and about half of the swiss cheese
• Preheat oven to 400 degrees F
• Grease a small 6×8 baking pan
• Unroll the crescent dough and lay half on the pan-pinch the holes together and lay the 2 slices of swiss on the dough, spread dijon over, then spoon the corned beef mixture on top of that
• Cover with remaining dough, pinch and roll all sides
• Keep some of the serrated holes on top
• Bake for about 20 minutes, remove and spread the cheese sauce over, return and bake another 5 minutes
• Remove cool 5 minutes before slicing