Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 8 oz can Sauerkraut (drained
-and snipped)
1/4 ts Caraway seed 1/2 cup Mayo or
-Salad dress.
2 tb Green Pepper (chopped) 1
-Tbsp Green Onion (sliced)
1 tb Chili sauce 1 Tbsp Pimiento
-(chopped)
2 pk Crescent rolls (16ct) Corned
-beef filling(*)

FROM THE KITCHEN OF: Gary Margie Hartford [Eugene OR]

Franfurter filling (*) 1/2 cup American Cheese (shredded)

Combine snipped sauerkraut and caraway seed; set aside. Combine mayo
or salad dressing, green pepper, pimiento, sliced green onion, and
chili sauce; mix well. Set aside.

Unroll crescent roll dough; form into eight 6 x 3 1/2-inch rectangles
by pressing perforated edges together. Spoon some of the Corned Beef
filling or Frankfurter filling into half of each dough rectangle; top
with the sauerkraut mayo mixture, and shredded American cheese. fold
over other half of dough; seal edges with tines of fork. Place on
ungreased baking sheet. Bake at 425 degrees til golden brown, about
10 minutes. makes 8 sandwiches.

* Corned Beef Filling... In small bowl combine 1/2 of a 12 oz can of
corned beef (chopped), 1/2 cup shredded Swiss Cheese; and 1 Tbsp
snipped parsley.

* Frankfurter Filling... Thinly slice 2 frankfurters. In small bowl
combine frankfurters with 1/4 cup chopped dill pickle.

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