19 oz. canned corned beef (1 lg. + 1 sm. can)
14 to 15 oz. sauerkraut in jar
3 c. shredded Swiss cheese
6 1/2 oz. Dijon mustard
2 tsp. caraway seeds
4 cans Pillsbury crescent rolls

Mix all ingredients, except crescent rolls, in a large bowl. Form mixture into 1 1/2 to 2 inch balls. (Can be easily rolled with hands if desired.) Separate crescent rolls into individual sections. Place "ball" on crescent roll and roll smallest end around "ball" first, then roll larger end over "ball". Tuck dough securely under ball, making sure all open areas are pinched together. The idea is to have the ingredients completely encased in the dough. You may have to stretch the dough a little to make it fit but be careful not to tear it, if you do, make sure to pinch it sealed.

Preheat oven to 375 degrees. Place reuben rolls on cookie sheet and bake for 20 to 25 minutes. Serve warm with a side dish of Thousand Island dressing for dip. Also, unbaked ones may be frozen and used later.