I'm not even a huge fan of reubens and I thought this was SO good. My husband LOVED it and ate the leftovers for DAYS.

2 pkg. (8 ounces each) refrigerated crescent rolls
8 ounces sliced deli corned beef, chopped (2 cups)
1 can (8 ounces) sauerkraut, drained and squeezed dry
1-1/4 cups (5 ounces) shredded Swiss cheese, divided
1/4 cip Thousand Island dressing
2 tablespoons snipped fresh parsley (or, if you are lazy like me, the dried stuff works too)
1 garlic clove
1 egg white, lightly beaten

1. Preheat oven to 375F. Combine corned beef, sauerkraut, 1 cup of the cheese, dressing, parsley and garlic; mix well.

2. Scoop filling evenly over dough (**directions below**). Finish shape (**again, directions below**). Brush with egg white. Sprinkle with remaining cheese. Bake 25-40 minutes or until golden brown.

Provide extra dressing for dipping. Serve with a salad! :)

Yields 8 servings

Dough Ring directions:
Unroll 2 (8 ounce) packages refrigerated crescent rolls; separate into 16 triangles. Arrnage triangles, slightly overlapping, in a circle on round baking stone with wide ends 4 inches from edge of stone. (points will extend off the edge of the stone) Roll wide ends of dough toward center to create a 5-inch opening)

Using an ice cream scoop, scoop filling evenly over dough in a continuous circle.

Bring points of triangles up over filling and tuck under dough to form a ring. (Filling will show)

You can also use the filling in the braid shape as described in the Chicken Braid recipe posted earlier.

Categories: Pampered_Chef, baking_stone, one_dish_meals