1 1/2 Cups Choppped Corned Beef (About 6 Oz.)
1 Cup Shredded Swiss Cheese (4 Oz.)
1 Cup Sauerkraut — Rinsed And Drained
1/3 Cup Hellmann’s Dijonnaise Creamy Mustard Blend
2 Packages Refridgerated Crescent Rolls (8 Oz. Each)
1. Preheat oven to 375 degrees. In medium bowl combine corned beef, cheese, sauerkraut and creamy mustard blend.
2. Unroll dough; separate into triangles. Spoon about 2 tbsp meat mixture near shortest side of each triangle. Fold dough over meat mixture and roll loosely to point.
3. Place rolls, point-side down, on ungreased cookie sheet.
4. Bake 11 to 13 minutes or until golden brown. Serve warm.
Makes 16 rolls.