8 oz can refrigerated crescent dinner rolls
1/4 lb corned beef, thinly sliced
1/2 cup Swiss cheese, finely shredded
1/3 cup sauerkraut, well-drained
1/2 cup Thousand Island salad dressing
1 Tbs milk
Heat oven to 375°.
Unroll dough into 2 long rectangles. Press each to form 12-inch-long rectangle; press perforations to seal.
Layer half of corned beef on each dough rectangle.
Top each with cheese and sauerkraut.
Starting at long side, roll up each tightly; seal long edges.
Place, seam side down, on ungreased
cookie sheet; tuck edges under.
Bake at 375° for 12 to 14 minutes or until golden brown.
In small bowl, combine dressing and milk; mix well.
To serve, cut warm rolls into 1-inch slices; place on serving platter. Serve with dressing.