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A flavorful variation of the famous Reuben sandwich - serve it for lunch or as a hearty snack.

1 pkg. refrigerated crescent rolls (8 rolls)
1 (8 oz.) can sauerkraut, well drained
1 tbsp. Thousand Island salad dressing
8 thin slices (about 4 oz.) cooked corned beef
2 slices process Swiss cheese, cut in 1/2 inch strips

Unroll crescent roll dough; separate into 8 triangles. Snip drained sauerkraut in can to cut long strands; combine with salad dressing. Place one slice corned beef across wide end of triangle. Spread 2 tablespoons sauerkraut on corned beef; top with 2 strips of cheese. Roll up, beginning at wide end of triangle. Bake on ungreased baking sheet in moderate oven (375 degrees) for 10 to 15 minutes or until golden brown. Serve hot. Makes 8.
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