Corned Beef Crescent Squares (Print Version)
Golden crescent dough filled with corned beef, Swiss, sauerkraut, and a tangy dipping sauce.
# Ingredients:
Base
01 -
2 (8-oz) tubes refrigerated crescent rolls
02 -
Cooking spray
03 -
2 tbsp melted butter
04 -
Kosher salt
05 -
Caraway seeds
Filling
06 -
227 g corned beef
07 -
6 slices Swiss cheese
08 -
3/4 cup sauerkraut, drained
Russian Dressing
09 -
1/4 cup mayonnaise
10 -
1 tbsp ketchup
11 -
1 tbsp prepared horseradish
12 -
1 tsp Worcestershire sauce
13 -
1 tsp granulated sugar
14 -
1/4 tsp paprika
15 -
Kosher salt
16 -
Freshly ground black pepper
# Instructions:
01 -
Preheat oven to 350°F (175°C). Spray a small baking sheet with cooking spray. Unroll one tube of crescent rolls onto the pan and pinch seams to form a solid base. Bake until lightly golden, approximately 10 minutes.
02 -
Arrange corned beef evenly over the warm crust, followed by Swiss cheese slices and sauerkraut. Unroll the second tube of crescent rolls and place atop the layers. Pinch seams and edges to seal. Brush the top with melted butter, then sprinkle with kosher salt and caraway seeds.
03 -
Bake for an additional 30 minutes or until the top is golden brown and dough is thoroughly cooked.
04 -
In a medium bowl, whisk together mayonnaise, ketchup, horseradish, Worcestershire sauce, sugar, and paprika. Season with kosher salt and freshly ground black pepper to taste.
05 -
Cut the baked squares into portions and serve warm with Russian dressing on the side for dipping.
# Notes:
01 -
Drain sauerkraut thoroughly to prevent soggy crust.