Corned Beef and Cabbage Roll Appetizers
1 medium onion, chopped
1 Tbsp butter
1 lb shredded corned beef (from deli or home cooked)
1 c sauerkraut
3/4 c shredded swiss cheese
dash of freshly ground black pepper
3 pkg refrigerator crescent rolls
thousand island dressing
1. Preheat oven to 350 degrees. In skillet brown onion in butter. When translucent add shredded corned beef and sauerkraut. Cook until heated through. Set aside.
2. Open crescent roll dough and unroll. Crimp each 2 triangles (that are attached to each other) together so they will form rectangles. Divide meat mixture and place and equal amount on on each rectangle, add a heaping teaspoon of cheese to each, then sprinkle with a pinch of freshly grated black pepper. Tightly roll each rectangle up like a jelly roll. Cut each roll into 2 pieces. Place on greased cookie sheet cut side down.
3. Bake for 10-12 minutes or until rolls are brown. Serve hot with a small bowl of thousand island salad dressing on the side for dipping them in.